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Diabetic Chocolate Splenda Cake


2 1/4 cups all-purpose flour (550 Ml)
1 cup (250 Ml) Splenda Granular sugar substitute
1/2 cup (125 Ml) unsweetened cocoa powder
1 1/2 tsp (7 ML) baking soda
1/2 tsp (2 Ml) salt
2 eggs
1 1/2 cups (375 Ml) sour milk
(combine 4 tsp (20 Ml.) vinegar with 1 1/2 cups (375 Ml.) sweet milk)
1/3 cup (75 Ml) vegetable oil
1/2 cup (125 Ml.) apricot jam, with no added sugar

Yield 12 servings

Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350*F (180*C) 20 - 25 minutes. Cool for 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.

GLAZE DIRECTIONS
Combine 1/4 cup (50 Ml) cocoa powder, 2 tablespoon Splenda (25 Ml) and 4 tsp (20 Ml) cornstarch in saucepan. Whisk in 1/2 cup (125 Ml) milk, then 1/4 cup (50 Ml) corn syrup and 1 tsp (5 Ml) vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

Nutritional Information (per serving) Energy 228 calories, Carbohydrates 33 gr Protein 6 gr Fat 9 gr

Source: Consumer's Diabetic Digest




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