DUTCH CHOCOLATE CAKE WITH CREAMY CHOCOLATE ICING

By CHEFDOC123

Ingredients

• CAKE:
• 2 cups flour
• 3/4 cup nonfat dry milk
• 2 t. baking powder
• 1 1/4 t. baking soda
• 1/4 t. salt
• 1/2 cup + 2 T. cocoa
• 1 1/2 cups Splenda
• 3/4 cup applesauce
• 1 cup + 2 T. whole milk
• 2 eggs
• 2 egg whites
• 1 t. vanilla
• ICING:
• 1 t. cornstarch
• 2 T. nonfat dry milk
• 3 T. skim milk
• 1 1/4 cups Splenda
• 1/2 cup light tub margarine
• 1 / t. vanilla
• 1 T. dutch cocoa

Details

Servings 10

Preparation

Step 1

CAKE:
Mix all dry ingredients until well blended. Add remaining ingredients, one at a time. Mix on low until blended. Beat on medium to high for 3 minutes or until color lightens. Pour into 2 greased and floured 8 inch cake pans. Bake at 350 degrees for 30 minutes. Cool to room temperature and frost.

ICING:
In a medium saucepan, heat the margarine and the skim milk until the spread is just melted. Blend the dry milk, cornstarch, and Splenda, then whisk the mixture into the liquid. Heat the blend, stirring constantly, until it thickens (do not boil). Remove from heat and cool for 2 minutes. Add the vanilla, then sprinkle the cocoa into the mixture, whisking vigorously.. Spread over cooled cake.