MOIST CHOCOLATE CAKE

This is a dessert and should not be a daily part of your diet. Use for special occasions or pitch-in meals, etc. Some diabetics cannot have dessert. If you are one of those, I apologize but you must skip this one.

2 cups flour* (I use white whole-wheat)

1 tsp salt

1 tsp baking powder

2 tsp baking soda

3/4 cup unsweetened baking cocoa

2 cups Splenda Granulated (This is what I use. Use an equivalent amount of your favorite sweetener.)

1 cup canola oil (I use 1/2 cup + 1/2 cup unsweetened applesauce)

1 cup hot black coffee

1 cup low-fat milk

2 large eggs

1 tbsp mayonnaise (not mayo-type salad dressing)

1 tsp vanilla extract

Preheat oven to 325 degrees.

Grease or spray a 9x13-inch baking pan; set aside.

In a large mixing bowl, sift together the flour, salt, baking powder, baking soda, cocoa and Splenda. Add the oil, coffee and milk. Using low or medium speed of electric mixer, beat 2 minutes or until well blended. Add eggs, one at a time, mayonnaise and vanilla extract. Beat another 2 minutes.

Cool in pan on a wire rack. Cut into 20-24 pieces for serving. Top each serving with a tablespoon of sugar-free whipped cream or sugar-free ice cream, if desired.

*You may use your favorite no/low carb flour substitute at your own risk. I make no guarantees of how your cake will turn out.

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