Sugar Free Chocolate Cake

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup milk
• 1/3 cup splenda granular
• 1/2 teaspoon vanilla extract
• 1/4 cup hersheys cocoa powder, unsweetened
• 2 eggs
• 1 cup splenda granular
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 2/3 cup powdered milk
• 2/3 teaspoon baking soda
• 1/2 cup vegetable oil
• 1/2 cup milk

Recipe

• 1 directions.
• 2 in a small saucepan warm the 1/2 cup milk, 1/3 cup granulated splenda, and 1/2 teaspoon vanilla extract. add in the 1/4 cup hershey's unsweetened cocoa powder and mix until blended. pour the chocolate into a cup or small bowl for use later.
• 3 preheat the oven to 350 degrees. in a medium mixing bowl beat the two eggs. add in the 1 cup granulated splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. combine. add in the chocolate from earlier, and mix til blended. add the 1/2 cup milk a little at a time to thin the batter. it should be just a little watery.
• 4 pour into a buttered round nine-inch pan. should take about 20 minutes to cook depending on the oven. check it at 15 to get an idea about how much longer to leave it. when a toothpick comes out clean from the center, then it's done. the cake should be fluffy, but more cohesive than regular cake. it won't fall apart. almost reminds me of a sponge, but fluffier -- tastes good though.
• 5 the cake i made was in a glass rectangle pan (not very wide), and it came out an inch thick. for my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. if you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. or if you can double the recipe. i don't know how that works. i think it involves math of some kind, something about not doubling the salt or sugar or something.