Chocolate Splenda Cake (Diabetic)

• Cake
• 2 1/4 cups all-purpose flour
• 1 cup Splenda granular, sugar substitute
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups sour milk
• 1/3 cup vegetable oil
• 1/2 cup no-sugar-added apricot jam
• Glaze
• 1/4 cup cocoa powder
• 2 tablespoons Splenda sugar substitute
• 4 teaspoons cornstarch
• 1/2 cup milk
• 1/4 cup corn syrup
• 1 teaspoon vanilla

1. To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
2. (375 ml sweet milk).
3. Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
4. Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
5. For Glaze:
6. Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

cake, flour, splenda, cocoa, baking soda, salt, eggs, sour milk, vegetable oil, nosugar, cocoa powder, splenda sugar substitute, cornstarch, milk, corn syrup, vanilla

Taken from www.food.com/recipe/chocolate-splenda-cake-diabetic-336688 (may not work)