Recipes for the Soul---Sugar Free Chocolate Lace Cake

April 15, 2002

Sugar Free-Chocolate Lace CakeIngredients4 tablespoons margarine, softened1/4 cup light raspberry preserves with NutraSweet® brand sweetener orraspberry spreadable fruit1 egg7 1/4 teaspoons Equal® for RecipiesTM or 24 packets Equal® sweeteneror 1 cup Equal® SpoonfulTM1/2 cup skim milk3 tablespoons Dutch process or European process cocoaIt is essential to use Dutch process or European process cocoa forthis recipe to succeed.1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon saltChocolate Glaze1/2 - 1 ounce unsweetened baking chocolate, optional to garnishFresh raspberries, as garnishDirections

Prehat oven to 350Beat margarine, preserves, egg, and Equal® in a medium bowl untilsmooth.

Mix milk and cocoa in a glass measuring cup until smooth.

Mix combined flour, baking powder, baking soda, and salt intocake-margarine mixture atlernately with milk and cocoa, beginningand ending with dry ingredients.

Pour batter into greased and floured 8-inch cake pan.

Bake until toothpick inserted in center of cake comes out clean, about 20 minutes.

Cool in pan on wire rack 5 minutes; remove from pan and cool completely.

Place cake on serving plate, spread with Chocolate Glaze.

Refrigerate until glaze has hardened, 15 to 20 minutes.

Melt chocolate over low heat in small saucepan, stirring frequently; drizzleover top of cake in "lace" pattern.

Refrigerate until chocolate has hardened, about 10 minutes.===========Note:If you can't use sugar for various reasons, you can alwayssubsitute with honey,applesauce, or natural fruit.===========

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