Chocolate Cake
2 cups all-purpose flour
3/4 cup nonfat dry milk
2 teaspoons baking powder
1 1/4 teaspoon baking soda
2/3 cup cocoa powder
1 1/2 cup Splenda sugar substitute
1/2 cup margarine, soft
1/2 cup warm water
2/3 cup skim milk
2 whole eggs
2 egg whites
1 teaspoon vanilla extract
Fluffy Chocolate Frosting
1 cup heavy cream
1/2 cup cocoa powder
1 cup Splenda sugar substitute
Chocolate Cake:
Mix all dry ingredients in a large mixing bowl until well blended. Add the rest of the ingredients. Mix on low until blended. Beat on medium to high for three minutes or until color lightens. Pour into 2 greased and floured 8" cake pans. Bake at 360 degrees F for 25 minutes. Cool to room temperature and frost.
Fluffy Chocolate Frosting:
Place all ingredients in a cold mixing bowl. Beat on low speed until blended. Beat on high speed until cream is stiff. Use to fill and frost cake.
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reviews & comments
June 29, 2014
I used three whole eggs and 2% milk and the texture was improved from what others have described. It isn't perfect, but it was better and low sugar, which was what I was going for. I didn't use the frosting recipe included, I made my own by just kind of winging it with splenda, cocoa, and cream cheese with heavy cream to get the right consistency.
April 2, 2012
too dry. almost tasted like a chocolate dry bread. need more choclate flavor and some either sour creme and apple sause to make it moist.
September 18, 2011
The whipped frosting had the consistency of toothpaste. Also not enough to cover cake.
I made an adaptation of this cake. The result is really good!
August 13, 2006
I suspect this recipe was never kitchen tested. The cake turned out very bad and had an after taste and the icing recipe that was with it was not enough to ice a cake but maybe the top layer only. It was like eating packing materials. I don't suggest you waste the ingredients to make this cake.