Recipe#13252

Title: Choc Splenda Cake

From: "Lita" alotzkar@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Sugar Free Chocolate Splenda Cake 
 Date: 11 Nov 1998 05:50:24 -0700 
 Message-ID:
 <19981110220552.YDQD10061.mail.rdc1.bc.wave.home.com@[24.113.1.84]> 

Yield 12 servings
 2 1/4 cups all-purpose flour (550 ml)
 1 cup (250 ml) Splenda granular sugar substitute
 1/2 cup (125 ml) unsweetened cocoa powder
 1 1/2 tsp (7 ml) baking soda
 1/2 tsp (2 ml) salt
 2 eggs
 1 1/2 cups (375 ml) sour milk
 1/3 cup (75 ml) vegetable oil
 1/2 cup (125 ml) apricot jam,  with no added sugar
 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 1/4 cup (50 ml)  cocoa powder, 2 Tbsp Splenda (25 ml) and
 4 tsp (20 ml) cornstarch in saucepan.  Whisk in 1/2 cup (125 ml)
 milk, then 1/4 cup (50 ml) corn syrup and 1 tsp (5 ml) vanilla.
 Stir to boiling, over medium heat.  Simmer, stirring over low heat
 1 minute, or until thick and glossy.  Cool 5 minutes.