Chocolate Lace Cake

By Rachelle

Ingredients

• CAKE:
• 4 Tbsp Soft Butter
• 1/4 C Sugar Free
• Raspberry Spreadable
• Fruit
• 1 Egg
• 1 C Splenda Granules
• 1/2 C Skim Milk or
• Buttermilk
• 3 Tbsp Dutch Cocoa
• 1 C Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• CHOCOLATE GLAZE:
• 3 Oz Unsweetened Chocolate
• cut into small pieces
• 1/3 Skim Milk
• 3/4 C Splenda Granules

Preparation

Step 1

Bake 350º 8 inch pan, grease/flour.
Preheat oven.
CAKE:
Combine flour, baking powder, baking
soda and salt in a small bowl; set aside.
Beat butter, spreadable fruit, egg &
Splenda in medium bowl until smooth.
Mix milk and cocoa in glass measuring
cup until smooth. Add to butter mix,
flour mixture alternately with
milk & cocoa, beginning and ending
with dry ingredients. Pour batter
into prepared pan and bake about
20 minutes. Cool in pan on wire rack
5 minutes. Remove from pan, cool
completely.

GLAZE: Makes about 1/2 cup.
Combine milk and chocolate in small
saucepan. Cook over medium-low heat,
whisking constantly until chocolate
is almost melted. Remove from heat;
continue whisking until chocolate
is melted and shiny. Add Splenda
whisking until mixture is smooth.
Cool to room temperature.
If necessary, refrigerate glaze
until thickened enough to spread.