Sugar Free Decadent Moist Chocolate Cake Recipe

Name: Sugar Free Decadent Moist Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 3 cups flour; 2 cups Splenda sugar substitute; 3/4 cup cocoa; 1/2 teaspoon salt; 2 teaspoons baking soda; 2 cups water; 1 cup oil; 4 tablespoons vinegar; 4 teaspoons vanilla; SWIRLL; 4 semi-sweet chocolate baking squares; 1 heavy cream; 1 tablespoon heavy cream; TOPPING 1; 1 (8 ounce) package frozen fruit; 2 tablespoons Splenda sugar substitute; 1 tablespoon cornstarch; 1/4 cup seltzer water; TOPPING 2; 2 cups whipping cream; 2 tablespoons Splenda sugar substitute; 2 teaspoons vanilla; 1 teaspoon raspberry extract; 1/8 teaspoon salt

Servings: persons

CAKE
3 cups flour
2 cups Splenda sugar substitute
3/4 cup cocoa
1/2 teaspoon salt
2 teaspoons baking soda
2 cups water
1 cup oil
4 tablespoons vinegar
4 teaspoons vanilla
SWIRLL
4 semi-sweet chocolate baking squares
1 heavy cream
1 tablespoon heavy cream
TOPPING 1
1 (8 ounce) package frozen fruit
2 tablespoons Splenda sugar substitute
1 tablespoon cornstarch
1/4 cup seltzer water
TOPPING 2
2 cups whipping cream
2 tablespoons Splenda sugar substitute
2 teaspoons vanilla
1 teaspoon raspberry extract
1/8 teaspoon salt

1
CAKE.
2
Mix all dry ingredients together
3
Add all wet ingredients & beat untill smooth batter.
4
Pour into greased Angle Food or Bundt pan.
5
SWIRLL.
6
Heat semi sweet chocolate in Microwave til melted.
7
Stir in Cream untill Just thin enough to pour.
8
Pour over batter in pan & swirll through untill it looks marbled.
9
Bake @ 350 for 30-35 minute or until clean toothpick test.
10
Let cool & turn out on serving plate.
11
Poke holes (3 rows) through top to bottom of cake.
12
TOPPING 1.
13
In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
14
Heat & stir constantly until sauce like.
15
add Seltzer water or any kind of fizzy liquid to thin slightly.
16
Pour the raspberry sauch over the cake.
17
Cool
18
TOPPING 2.
19
Beat whip cream with Splenda & salt to form thick peaks.
20
add extracts.
21
Spread over top of cake & refridgerate until serving.
22
.

2434

kcal

Calories

147

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: CAKE, 3 cups flour, 2 cups Splenda sugar substitute, 3/4 cup cocoa, and more.

Yes, Sugar Free Decadent Moist Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sugar Free Decadent Moist Chocolate Cake

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