Sugar Free Decadent Moist Chocolate Cake

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 3 cups flour
• 2 cups splenda sugar substitute
• 3/4 cup cocoa
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 cups water
• 1 cup oil
• 4 tablespoons vinegar
• 4 teaspoons vanilla
• 4 semi-sweet chocolate baking squares
• 1 heavy cream
• 1 tablespoon heavy cream
• 1 (8 ounce) package frozen fruit
• 2 tablespoons splenda sugar substitute
• 1 tablespoon cornstarch
• 1/4 cup seltzer water
• 2 cups whipping cream
• 2 tablespoons splenda sugar substitute
• 2 teaspoons vanilla
• 1 teaspoon raspberry extract
• 1/8 teaspoon salt

Recipe

• 1 cake.
• 2 mix all dry ingredients together
• 3 add all wet ingredients & beat untill smooth batter.
• 4 pour into greased angle food or bundt pan.
• 5 swirll.
• 6 heat semi sweet chocolate in microwave til melted.
• 7 stir in cream untill just thin enough to pour.
• 8 pour over batter in pan & swirll through untill it looks marbled.
• 9 bake @ 350 for 30-35 minute or until clean toothpick test.
• 10 let cool & turn out on serving plate.
• 11 poke holes (3 rows) through top to bottom of cake.
• 12 topping 1.
• 13 in a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
• 14 heat & stir constantly until sauce like.
• 15 add seltzer water or any kind of fizzy liquid to thin slightly.
• 16 pour the raspberry sauch over the cake.
• 17 cool
• 18 topping 2.
• 19 beat whip cream with splenda & salt to form thick peaks.
• 20 add extracts.
• 21 spread over top of cake & refridgerate until serving.
• 22 .