Chocolate Splenda Cake (Diabetic)

Name: Chocolate Splenda Cake (Diabetic)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 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; 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

(3)

Recipe 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.

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READY IN: 35mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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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