Choco Cream Cake

• 1 cup cake flour
• 34 cup Equal sugar substitute
• 13 cup cocoa powder
• 34 teaspoon baking soda
• 12 teaspoon iodized salt
• 34 cup evaporated milk
• 34 teaspoon vinegar
• 14 cup butter
• 1 egg
• 12 teaspoon vanilla extract
• 200 ml cream, chilled
• 1 tablespoon Equal sugar substitute
• 850 g fruit cocktail
• 1 teaspoon unflavored gelatin, dissolved in
• 1 tablespoon hot water
• 200 ml cream, chilled
• 14 cup confectioners' sugar
• 14 teaspoon vanilla extract
• 2 12 tablespoons cocoa powder
• 1 teaspoon unflavored gelatin, dissolved in
• 1 tablespoon hot water

1. Cake: Preheat oven to 350oF.
2. Grease and flour an 8-inch round pan.
3. Combine first 10 ingredients in a bowl.
4. Beat with mixer for 30 seconds on low speed and 3 minutes on high speed.
5. Pour in pan.
6. Bake for 30 minutes (or until a toothpick inserted in the center of the cake comes out clean).
7. Cool.
8. Slice.
9. Frost with cream mixture.
10. Pipe with chocolate mousse.
11. Refrigerate before serving.
12. Cream: Whip Cream with sugar.
13. Fold in Fruit Cocktail and gelatin mixture.
14. Chocolate Mousse: Whip Cream with vanilla.
15. Add confectioner's sugar, cocoa and gelatin mixture.
16. Whip until stiff peaks form.

cake flour, equal sugar substitute, cocoa powder, baking soda, salt, milk, vinegar, butter, egg, vanilla, cream, equal sugar, fruit cocktail, unflavored gelatin, water, cream, sugar, vanilla, cocoa powder, unflavored gelatin, water

Taken from www.food.com/recipe/choco-cream-cake-159709 (may not work)