Choco Cream Cake

Choco Cream Cake

• Ready In: 1 hr 45 mins
• Serves: 12-16

Ingredients

• 1  cup cake flour
• 3⁄4 cup Equal sugar substitute
• 1⁄3 cup cocoa powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon iodized salt
• 3⁄4 cup evaporated milk
• 3⁄4 teaspoon vinegar
• 1⁄4 cup butter
• 1  egg
• 1⁄2 teaspoon vanilla extract
• 200  ml  cream, chilled
• 1  tablespoon Equal sugar substitute
• 850  g  fruit cocktail
• 1  teaspoon unflavored gelatin, dissolved in
• 1  tablespoon hot water
• 200  ml  cream, chilled
• 1⁄4 cup confectioners' sugar
• 1⁄4 teaspoon vanilla extract
• 2 1⁄2 tablespoons cocoa powder
• 1  teaspoon unflavored gelatin, dissolved in
• 1  tablespoon hot water

Directions

1. Cake: Preheat oven to 350oF. Grease and flour an 8-inch round pan. Combine first 10 ingredients in a bowl. Beat with mixer for 30 seconds on low speed and 3 minutes on high speed. Pour in pan.
2. Bake for 30 minutes (or until a toothpick inserted in the center of the cake comes out clean). Cool. Slice.
3. Frost with cream mixture. Pipe with chocolate mousse. Refrigerate before serving.
4. Cream: Whip Cream with sugar. Fold in Fruit Cocktail and gelatin mixture.
5. Chocolate Mousse: Whip Cream with vanilla. Add confectioner's sugar, cocoa and gelatin mixture. Whip until stiff peaks form.