Chocolate Splenda Cake (Diabetic)

"I have not tried this recipe. I got this recipe from Ossg Recipes. When I make this recipe I do not plan to use the glaze."
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Ready In:




  • To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
  • (375 ml sweet milk).
  • Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
  • Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
  • For Glaze:

  • Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

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  1. I made this without the glaze and dh said I could make it again. That's a good thing! The sodium and sugar were both doable. And it tasts good. Thanks for posting internetnut.
  2. That was horrible! I'm sorry. It had a bitter aftertaste. If the people I made it for hadn't been close friends, I would have been embarrassed. It looked fine but the taste was awful. Taking this out of my cookbook.
  3. I would frost it with: One 4 serving sugar free instant Chocolate pudding made using 1/2 cup water 1/2 cup skim milk and then fold into 1 8oz sugar free coolwhip


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