For anyone who wants their “chocolate fix”, but can’t have the sugar that is used in most cakes, here’ a delicious recipe for you.
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 2 tsp. vanilla extract
- 2 1/4 cups Splenda No Calorie Sweetener Granular
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 cup boiling water
- 1 ounce unsweetened baking chocolate, shaved (optional)
Preheat oven to 350ºF/180ºC. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan.
Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate.
Makes 10-12 servings.
No Fuss Sugar Free Icing
3/4 cup solid vegetable shortening
7/8 cup Splenda No Calorie Sweetener Granular
1 tsp. vanilla extract
3 tbsp. cornstarch
1 cup milk
Cook the milk and cornstarch until thickened, let cool. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the beaten Splenda/shortening mixture and beat very well.
Makes enough icing for 1 9-inch round cake or a 9 x 13-inch oblong cake.
Sugar Free Chocolate Icing
2 tbsp. whole milk
2 tbsp. buttermilk
4 tbsp. butter or margarine, softened or shortening
1 tbsp. all-purpose flour
3 cups Splenda No Calorie Sweetener Granular
3 tbsp. sifted unsweetened cocoa powder
1 tsp. vanilla extract
Mix flour and milk in a shaker or jar and shake until blended together. Place mixture in a small saucepan and heat on stove top until thickened, let cool. Cream the Splenda, cocoa powder, shortening and vanilla together. Add the milk mixture to the creamed mixture. Beat with an electric mixer until smooth and creamy.
Makes enough icing for 1 (9-inch) round cake or a 9 x 13-inch oblong cake.
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