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Ingredientes
- 2Â 1/4 c. all-purpose flour (550 Ml)
- 1 c. (250 Ml) Splenda Granular sugar substitute
- 1/2 c. (125 Ml) unsweetened cocoa pwdr
- 1Â 1/2 tsp (7 ML) baking soda
- 1/2 tsp (2 Ml) salt
- 2 x Large eggs
- 1Â 1/2 c. (375 Ml) sour lowfat milk**** (combine 4 tsp (20 Ml.) vinegar with 1 1/2 c. (375 Ml. sweet lowfat milk)****
- 1/3 c. (75 Ml) vegetable oil
- 1/2 c. (125 Ml.) apricot jam, with no added sugar
Direcciones
- Mix flour, Splenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add in Large eggs, lowfat milk, oil. Beat on Medium for 1 minute till smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350 F (180 C) 20 - 25 min. Cold for 5 min. Remove from pans and cold. Spread one layer with jam. Top with second layer. Glaze.
- GLAZE DIRECTIONS
- Combine 1/4 c. (50 Ml) cocoa pwdr, 2 Tbsp Splenda (25 Ml) and 4 tsp (20 Ml) cornstarch in saucepan. Whisk in 1/2 c. (125 Ml) lowfat milk, then 1/4 c. (50 Ml) corn syrup and 1 tsp (5 Ml) vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or possibly till thick and glossy. Cold 5 min.
- Makes 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 215 | |
| Calories from Fat 66 | 31% |
| Total Fat 7.47g | 9% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.15g | |
| Cholesterol 36mg | 12% |
| Sodium 259mg | 11% |
| Potassium 95mg | 3% |
| Total Carbs 31.37g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 8.64g | 6% |
| Protein 5.3g | 8% |
