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DARK FLOURLESS CHOCOLATE CAKE




Source of Recipe


Suzy


Recipe Introduction


Yield: 6 to 8 servings


List of Ingredients





- 4 tablespoons margarine, softened
- 1/4 cup raspberry spreadable fruit
- 1 egg
- 7-1/4 teaspoons Equal for Recipes or 24 packets Equal sweetener
- 1/2 cup fat-free milk
- 3 tablespoons Dutch process cocoa
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Chocolate Glaze (recipe follows)



Recipe





Beat margarine, spreadable fruit, egg, and Equal for Recipes in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth.

Mix combine flour, baking powder, baking soda, and salt into margarine mixture alternately with milk mixture, beginning and ending with dry ingredients.

Lightly grease bottom and side of 8-inch round cake pan; line bottom with parchment paper; pour batter into pan. Bake in preheated 350 degree oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool in pan; refrigerate, covered, 8 hours or overnight.

Place cake on serving plate. Within 1 hour of serving, spread with Chocolate Glaze. [below]

CHOCOLATE GLAZE:
Yield: Makes about 1/2 cup

INGREDIENTS

- 1/3 cup 2% reduced-fat milk
- 3 ounces unsweetened baking chocolate cut into small pieces
- 5-1/2 teaspoons equal for Recipes or 18 packets Equal sweetener

DIRECTIONS

Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal for Recipes; return saucepan to low heat, stirring constantly, until smooth.

Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes.