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UNBELIEVABLE
CHOCOLATE CAKE

Contributed by Linda

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Here is the recipe for low-sugar cake.
It turned out really well.  It is very moist.
I got the recipe from a cookbook I borrowed from the library.
It featured desserts made with Splenda.


1/4 cup canola oil
1 large egg
1 teaspoon vanilla
1/4 cup brown sugar, packed
(fresh, with no hard lumps)
1 cup Splenda
1 cup low-fat buttermilk
1-1/4 cups cake flour
(To substitute:  replace 2 tablespoons of
each cup of flour with cornstarch)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup cocoa powder 1/4 cup hot water
2 teaspoons powdered sugar(optional)
Chocolate Cream Frosting(below, optional)


Preheat oven to 350.

Spray an 8x8-inch baking pan with
nonstick cooking spray.

Whisk together the oil and egg for 1 minute
until the mixture is thick and frothy.

Add the vanilla, brown sugar, and Splenda.

Beat with the whisk for 2 more minutes
until the mixture is thick and smooth
and the sugars have been thoroughly
beaten into the mixture.

Add 1 cup buttermilk and mix.

Using a sifter or a metal sieve, sift the flour,
baking powder, baking soda, and cocoa powder
into the liquid mixture.

Whisk vigorously for 1 to 2 minutes
until the batter is nice and smooth.

Pour the hot water into the batter
and whisk one more time until
the batter is again nice and smooth.
The batter will be thin.

Pour into the prepared pan
and tap the pan to level.

Bake for 18 to 20 minutes or until
cake tests done with a toothpick.
Do not overbake.

Remove the cake from the oven and cool.

Sift optional powdered sugar over cake to serve
or ice with Chocolate Cream Frosting.

9 servings: 160 calories, 22g carbohydrate,
3g protein, 7g fat, 1g fiber


~Chocolate Cream Frosting~

1-3/4 cups light whipped topping, thawed
2 tablespoons cocoa powder
1/4 cup Splenda


Place topping in bowl.

Gently fold in the cocoa and Splenda.
Overmixing will break down cream topping.

 Refrigerate until use.

May be spread or spooned onto cake.

9 servings. 35 calories, 4g carbohydrate, 1.5g fat