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Ingredients:
- 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
- (combine 4 tsp (20 Ml.) vinegar with 1 1/2 cups (375 Ml.) sweet milk)
- 1/3 cup (75 Ml) vegetable oil
- 1/2 cup (125 Ml.) apricot jam, with no added sugar
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Directions:
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 350*F (180*C) 20 - 25 minutes. Cool for 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
GLAZE DIRECTIONS
Combine 1/4 cup (50 Ml) cocoa powder, 2 tablespoon 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.
Yield 12 servings
Nutritional Information (per serving) Energy 228 calories, Carbohydrates 33 gr Protein 6 gr Fat 9 gr
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