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.