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Рецепт Sugarless Chocolate Splenda Cake
by Global Cookbook

Sugarless Chocolate Splenda Cake
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  Порций: 12

Ингредиенты

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

Инструкции

  1. Mix flour, Splenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add in Large eggs, lowfat milk, oil. Beat on Medium for 1 minute till smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350 F (180 C) 20 - 25 min. Cold for 5 min. Remove from pans and cold. Spread one layer with jam. Top with second layer. Glaze.
  2. GLAZE DIRECTIONS
  3. Combine 1/4 c. (50 Ml) cocoa pwdr, 2 Tbsp Splenda (25 Ml) and 4 tsp (20 Ml) cornstarch in saucepan. Whisk in 1/2 c. (125 Ml) lowfat milk, then 1/4 c. (50 Ml) corn syrup and 1 tsp (5 Ml) vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or possibly till thick and glossy. Cold 5 min.
  4. Makes 12 servings