Sugar Free Chocolate Cake by
Annette Huff
Ingredients
1/2 cup milk
1/3 cup Splenda granular
1/2 teaspoon vanilla extract
1/4 cup Hersheys cocoa powder, unsweetened
2 eggs
1 cup Splenda granular
3/4 cup all-purpose flour
1/8 teaspoon salt
2/3 cup powdered milk
2/3 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup milk
1/2 cup
milk
1/3 cup
Splenda granular
1/2
teaspoon vanilla extract
1/4 cup
Hersheys cocoa powder, unsweetened
2
eggs
1 cup
Splenda granular
3/4 cup
all-purpose flour
1/8
teaspoon salt
2/3 cup
powdered milk
2/3
teaspoon baking soda
1/2 cup
vegetable oil
1/2 cup
milk
Instructions
In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.
