Chocolate Splenda Cake (Diabetic) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
I have not tried this recipe. I got this recipe from Ossg Recipes. When I make this recipe I do not plan to use the glaze. Ingredients:
2 1/4 cups all-purpose flour |
1 cup splenda granular, sugar substitute |
1/2 cup unsweetened cocoa powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
2 eggs |
1 1/2 cups sour milk |
1/3 cup vegetable oil |
1/2 cup no-sugar-added apricot jam |
1/4 cup cocoa powder |
2 tablespoons splenda sugar substitute |
4 teaspoons cornstarch |
1/2 cup milk |
1/4 cup corn syrup |
1 teaspoon vanilla |
Directions:
1. To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
2. (375 ml sweet milk).
3. 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 350F (180C) for 20 to 25 minutes.
4. Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
5. For Glaze:.
6. Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.
|
|