X Post-SF Chocolate Cake Recipe

I made this cake night before last and brought it in to work to share (because I'm bound and determined to get people to try sugar free, even if they swear they don't like it...) I'm just pushy that way!

Cake Batter:

 4 Tbs. margarine, softened  1/4 cup light raspberry preserve or raspberry spreadable fruit  1 egg  24 packets Equal 1/2 cup skim milk 3 Tbs. Dutch process or European process cocoa 1 cup all-purpose flour  1 tsp.baking powder  1/2 tsp. baking soda  1/4 tsp. salt Chocolate Glaze  1/2 to 1 oz. unsweetened baking chocolate (optional to garnish)  

Chocolate Glaze:

 1/3 cup skim milk  3 oz. unsweetened baking chocolate, cut into small pieces  18 packets equal  

 

For cake:

      Beat margarine, preserves, egg, and Equal in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth.  Mix combined flour, baking powder, baking soda, and salt into cake margarine mixture alternately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch cake pan.   Bake in preheated 350° oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool pan on wire rack 5 minutes; remove from pan and cool completely. For glaze:

Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal; return saucepan to low heat, stirring constantly, until smooth. Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes Finishing: Place cake on serving plate, spread with Chocolate Glaze. Refrigerate until glaze has hardened, 15 to 20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes. And let me give you a review...The girls at work that tried it and I llked it alot... AND did you know, Pillsbury has a Reduced Sugar Cake mix? And Reduced Sugar Frosting and brownie mixes too...

Thanks - this looks fantastic!  Do you have the nutricional info handy at all?

No but I did go to the pillsbury site and get the nutritional value of their reduced sugar cake mix and figured this was half a mix so I figured half of their serving (1/24th of a cake)  Calories: 150 Fat: 2g Sat: 1 gr Cholesterol 0 Sodium 340 Carbs: 35g Dietary Fiber 1g Sugars 9 gr Sugar Alcohol: 5g Protein: 2g A;00 Iron 6% Calcium: 2% Thiamin: 4% Riboflvin 2% Folic Acid: 4% The sugars would be lower and the alcohols would be higher but the cals and the carbs...probasbly right on.

Thank you so much.  This looks like a good choice for occassional treat, or as you have done for when a cake for friends is needed for us to have a piece and still be ok. Yum yum, I'm going grocery shopping tomorrow for ingredients!!!!

hey chocolate cake, sounds good, what could be bad.  actually your post reminded me that a few weeks ago i came across a recipe i used years ago for a flourless chocolate cake which is very very rich, but when i re-read the recipe, there is only 1 T. of sugar added to the recipe, over and above the sugar in the chocolate bars you use for the recipe. it was very heavy and i think a bit soft in the center, was yummo .  if anyone wants, let me know and i will post.  the ingredients are simple, the directions a bit lengthy though.  it would make a great special treat though. hugs to all, jacki

Just to le you know,  I used SF Smuckers Preserves for those. I used regular Hershey's Cocoa for the dutch processed (I'm not really sure what that is but figured the hershey's would work). and for the glaze I used carob chips melted into butter and nothing else. drizzled that on top of the cake. NO milk or splenda/equal for the frosting there. I used soy milk for the skim milk too. When I took the cake out of the oven you could really smell the preserves but later when it had cooled, you couldn't smell it or taste it at all.  I really think it turned out good. Like I said in one of the posts, the girls at work said they liked it, everyone had a small piece but there was about half of it left when I went home and I had more for dessert this evening...I'm pleased with the results.

sounds yummo but-packets of equal--what about quantity in measuring cup od splenda??? proportionately--i don't use equal and sure don't want to buy a box simply to have to open all of the packets! thx for the recipe tho!

Next one, I was going to try that but it worked pretty good. I bought a box of generic "equal" at the super walmart because I just can't see paying full price for anything these days. LOL