I found the base recipe for this cake at www.dianasdesserts.com – one simple substitution turns it into a mint-chocolate cake. It is definitely a keeper recipe, as most sugar-free cake recipes are too hard to find the ingredients for or have a funky texture that doesn’t resemble cake at all. You can find all of these ingredients at your local grocery store and it tastes and feels just like a full-sugar cake.
- 2 eggs (you can substitute 1/2 cup unsweetened applesauce)
- 1 cup milk (I used 1% milk with good results)
- 1/2 cup canola oil
- 2 tsp. peppermint extract (for plain chocolate cake, use vanilla extract instead) <-substitution
- 2-1/4 cups Splenda Granulated (or store brand equivallent)
- 1-3/4 cups all purpose flour (use self-rising if using applesauce for eggs)
- 3/4 cup unsweetened cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 cup boiling water
- 1 ounce unsweetened baking chocolate, shaved (optional)
Combine eggs, milk, oil, and extract in large mixing bowl.
Combine the dry ingredients (except shaved chocolate) in another bowl, and add to wet ingredients.
Beat with electric mixer at medium speed for two minutes.
Stir in the boiling water slowly and mix thoroughly. Add the shaved chocolate if you are using it. Batter will be thin.
Pour batter into prepared pan and bake for 30-35 minutes, or until toothpick inserted in the center comes out clean.
Cool pan on a wire rack for 10 minutes, then remove from pan and finish cooling on the racks. Cool completely before icing. Use your favorite icing as desired, although I would recommend something light that will not bog down the lightness of the cake.