Recipe for Sugarless Chocolate Splenda Cake 
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Yield:
12 servings
Ingredients:
Amount Ingredient
1/4 cup all-purpose flour (550 Ml)
1 cup (250 Ml) Splenda Granular sugar substitute
1/2 cup (125 Ml) unsweetened cocoa powder
1/2 tsp (7 ML) baking soda
1/2 tsp (2 Ml) salt
2 x eggs
1/2 cup (375 Ml) sour milk**** (combine 4 tsp (20 Ml.) vinegar with 1 1/2 cups (375 Ml. sweet milk)****
1/3 cup (75 Ml) vegetable oil
Instructions:
Instructions: Mix flour, Splenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350 F (180 C) 20 - 25 minutes. Cool for 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.

GLAZE DIRECTIONS

Combine 1/4 cup (50 Ml) cocoa powder, 2 Tbsp Splenda (25 Ml) and 4 tsp (20 Ml) cornstarch in saucepan. Whisk in 1/2 cup (125 Ml) milk, then 1/4 cup (50 Ml) corn syrup and 1 tsp (5 Ml) vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

Makes 12 servings

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