Sugar Free Decadent Moist Chocolate Cake |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Chocolate cake w/semi sweet swirls/ topped with frozen Raspberry sauce/ topped with Whipped cream This cake is my variation of Recipezaar's Super Moist Chocolate Cake Using Splenda. It is DELICIOUS, MOIST & NOT FATTENING! You can Cut this Recipe in 1/2 - It is just not as tall but still delicious This cake is for chocolate lovers 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 |
Directions:
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. .
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