Bakers Chocolate Cake Sweetened With Splenda Recipes

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE

Steps:

• Coconut-Pecan frosting (recipe follows).
• Oven at 350ºF.
• Melt chocolate in water, cool.
• Cream butter and sugar.
• Beat in egg yolks.
• Stir in vanilla and chocolate.
• Mix flour, soda, and salt.
• Beat in flour mixture, alternately with buttermilk.
• Beat egg whites until stiff peaks form; fold into batter.
• Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
• Bake for 30 minutes or until cake springs bake when lightly pressed in center.
• Cool 15 minutes; remove and cool on rack.
• Frost cake.
• COCONUT-PECAN FROSTING.
• Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
• Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans.
• Cool until thick enough to spread.
• Makes 4-1/4 cups.

SPLENDA CAKE FROM THE SPLENDA WEBSITE

Steps:

• Preheat oven to 350 degrees F.
• COAT two eight-inch cake pans with cooking spray. Dust with flour. Set aside.
• Beat butter at medium speed of an electric mixer until creamy; gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Add vanilla; mixing until blended.
• Combine flour, cocoa powder, baking soda, and baking powder in a medium mixing bowl. Set aside.
• Combine water or coffee and milk. Set aside.
• Add 1/2 of the flour mixture and mix on low speed until well blended. Add water and milk and mix on low speed until well blended. Add remaining flour mixture and beat at medium speed of an electric mixer until smooth.
• Spoon batter evenly into prepared pans.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.