Chocolate Splenda Cake (Diabetic)

Submitted by internetnut

"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."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 12

ingredients

• Cake

• 2 1⁄4 cups all-purpose flour
• 1 cup Splenda granular, sugar substitute
• 1⁄2 cup unsweetened cocoa powder
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 2 eggs
• 1 1⁄2 cups sour milk
• 1⁄3 cup vegetable oil
• 1⁄2 cup no-sugar-added apricot jam

• Glaze

• 1⁄4 cup cocoa powder
• 2 tablespoons Splenda sugar substitute
• 4 teaspoons cornstarch
• 1⁄2 cup milk
• 1⁄4 cup corn syrup
• 1 teaspoon vanilla

directions

1. To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
2. (375 ml sweet milk).
3. 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.
4. Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.

5. For Glaze:

6. 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.

Reviews

[MizzNezz]

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.

 

[Maeve R]

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.

 

[GrandmaJacq]

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