Place all ingredients in a cold mixing bowl. Beat on low speed until blended. Beat on high speed until cream is stiff. Use to fill and frost cake.
Of course it doesn't *have* to be chocolate, but it helps! Melting some dark chocolate and spreading it over the cake would give a ganache-like topping.
Mix some water with your favourite all-fruit spread to make a glaze.
For a lemon glaze, mix 1/4 cup Splenda, 2 tablespoons lemon juice and 1/2 teaspoon cornstarch in a small saucepan. Heat to boiling, cool and drizzle over cake.
Serving Size : 12