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Splenda Chocolate Cake

2 cups all-purpose flour
3/4 cup nonfat dry milk
2 teaspoons baking powder
1 1/4 teaspoons baking soda
5/8 cup cocoa
1 1/2 cups Splenda
1/2 cup margarine, soft
1/2 cup warm water
2/3 cup skim milk
2 whole eggs
2 whole egg whites
1 teaspoon vanilla

Mix all dry ingredients in a large mixing bowl until well blended.
Add the rest of the ingredients. Mix on low until blended. Beat
on medium to high for three minutes or until color lightens. Pour
into 2 greased and floured 8" cake pans. Bake at 360F for 25
minutes. Cool to room temperature and frost.

Splenda Fluffy Chocolate Frosting

1/2 cup heavy cream
1/4 cup cocoa
1/2 cup Splenda

Place all ingredients in a cold mixing bowl. Beat on low speed
until blended. Beat on high speed until cream is stiff. Use to
fill and frost cake.


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8 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
DownSouth, March 2, 2004 - 05:34 PM
Reviewer: Jean Burford from Rusk, Texas (Deep East Texas )
Cake needs 1/2 oil added, 1/2 cup sugar and a pinch of salt. You will need to triple the frosting to be able to have a good covering and filling. You could bake it in a 9x13 pan as is.

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