Sugar Free Chocolate Cake
Ingredients:
2 eggs
1 cup milk
1/2 cup canola oil ------------ 1 cup sour-cream
2 tsp. vanilla extract
2 1/4 cups Splenda No Calorie Sweetener Granular ------------ 1 cup honey/agave plus 1 Tbsp
1 3/4 cups all-purpose flour ------------ 2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
----- 1/8 teaspoon salt
1 cup boiling water ------------ 1/2 cup water (and it doesn’t have to be boiling. Just hot.)
1 ounce unsweetened baking chocolate, shaved (optional)
Instructions:
Preheat oven to 350F/180C. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan.
Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 (---- 30 min) minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate.
Makes: 10-12 servings.
Note: I use glass pie pans and they turn out great!
-------------------- means that is what I substituted for that ingredient to make the recipe better.
Enjoy!
Ingredients:
2 eggs
1 cup milk
1/2 cup canola oil ------------ 1 cup sour-cream
2 tsp. vanilla extract
2 1/4 cups Splenda No Calorie Sweetener Granular ------------ 1 cup honey/agave plus 1 Tbsp
1 3/4 cups all-purpose flour ------------ 2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
----- 1/8 teaspoon salt
1 cup boiling water ------------ 1/2 cup water (and it doesn’t have to be boiling. Just hot.)
1 ounce unsweetened baking chocolate, shaved (optional)
Instructions:
Preheat oven to 350F/180C. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan.
Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 (---- 30 min) minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate.
Makes: 10-12 servings.
Note: I use glass pie pans and they turn out great!
-------------------- means that is what I substituted for that ingredient to make the recipe better.
Enjoy!