Sugar Free Chocolate Cake

Flourless chocolate cake has always been my favorite dessert - both to make at home and to order in restaurants or bakeries.

Flourless chocolate cake, which is gluten-free to begin with, is made by combining butter, chocolate, eggs, sugar and cocoa powder. My Easy Sugar-Free Flourless Chocolate Cake has been my favorite classic to adapt in a healthier way thus far, as it really is just a few simple swaps away from being a dessert that can be much, much better for you

Ingredients:

• 2-1/4 cups all-purpose flour

• 1 tsp baking powder

• 3/4 tsp baking soda

• 1/4 tsp salt

• 2/3 cup butter or margarine

• 1-3/4 cups Splenda

• 2 eggs

• 3oz unsweetened chocolate, melted and cooled

• 1 tsp vanilla

Directions:

Preheat oven to 350 degrees F. Grease and lightly flour two 9×1-1/2 inch round baking or one 13x9x2 baking pan; set pan(s) aside. Stir together flour, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, beat the the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar; beta til well combined. Add eggs, one at a time, beating well after each. Beat in chocolate and vanilla. Add dry mixture and 1-1/4 cups water alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan(s).

Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks.

Sugar-Free Frosting

Ingredients:

• 1 (1.4oz) package sugar-free instant pudding mix

• 1-3/4 cups milk

• 1 (8oz) package cream cheese

• 1 (8oz) container lite frozen whipped topping, thawed

Directions:

In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.

In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.