Sugar Free Decadent Moist Chocolate Cake
Ready In: 1 hr 15 mins
Serves: 12
Yields: 1 cake
Ingredients
CAKE
- 3 cups flour
- 2 cups Splenda sugar substitute
- 3⁄4 cup cocoa
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 2 cups water
- 1 cup oil
- 4 tablespoons vinegar
- 4 teaspoons vanilla
SWIRLL
- 4 semi-sweet chocolate baking squares
- 1 heavy cream
- 1 tablespoon heavy cream
TOPPING 1
- 1 (8 ounce) package frozen fruit
- 2 tablespoons Splenda sugar substitute
- 1 tablespoon cornstarch
- 1⁄4 cup seltzer water
TOPPING 2
- 2 cups whipping cream
- 2 tablespoons Splenda sugar substitute
- 2 teaspoons vanilla
- 1 teaspoon raspberry extract
- 1⁄8 teaspoon salt
Directions
- CAKE.
- Mix all dry ingredients together
- Add all wet ingredients & beat untill smooth batter.
- Pour into greased Angle Food or Bundt pan.
- SWIRLL.
- Heat semi sweet chocolate in Microwave til melted.
- Stir in Cream untill Just thin enough to pour.
- Pour over batter in pan & swirll through untill it looks marbled.
- Bake @ 350 for 30-35 minute or until clean toothpick test.
- Let cool & turn out on serving plate.
- Poke holes (3 rows) through top to bottom of cake.
- TOPPING 1.
- In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
- Heat & stir constantly until sauce like.
- add Seltzer water or any kind of fizzy liquid to thin slightly.
- Pour the raspberry sauch over the cake.
- Cool
- TOPPING 2.
- Beat whip cream with Splenda & salt to form thick peaks.
- add extracts.
- Spread over top of cake & refridgerate until serving.
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