YUMMY CHOCOLATE LAYER CAKE

This cake may not be for every diabetic. If your diabetes is out of control, I would not recommend this. Otherwise it is okay for special occasions such as birthdays, etc. Remember quantity is key, share with family and/or friends.

1 1/2 cup white whole-wheat flour*

1 cup Splenda granulated
1/4 cup Splenda Baking Blend
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 cup buttermilk**
1 tbsp sugar-free applesauce
2/3 cup coconut oil
1 tsp vanilla extract
2 eggs

Preheat oven to 350 degrees.
Grease and lightly flour the bottoms only of two 8-inch round cake pans; set aside.

In a large mixer bowl, blend all ingredients at low speed until moistened then beat at medium speed for 3 minutes. Pour batter evenly into the two prepared pans.

Bake at 350 degrees for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and allow to cool completely on the wire rack.

Frost with your favorite sugar-free frosting or dust with "sugar-free" powdered sugar (directions below).

To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

*Use 1 cup white whole wheat flour and 1/2 cup almond flour, if desired. If doing so, I recommend baking in a 9 x 13 pan as it may be too crumbly to do layers.
**If you don't have buttermilk on hand, place 1 tablespoon of vinegar in a measuring cup and add enough milk to make 1 cup; stir and use as you would the buttermilk.

Note: File Photo

I made this today as a sheet cake in a 9 X 13-inch pan and frosted it with sugar-free chocolate frosting. It was very good and would make a good celebration, ie birthday, cake with a scoop of vanilla sugar-free ice cream.