Ingredients:
1 1/2 cups unbleached white flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Splenda sugar substitute
1/2 cup fructose
1/4 cup applesauce
1/4 cup oil
1 cup brewed coffee, chilled
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
2 ounces unsweetened chocolate
1/4 cup natural-style peanut butter
3 tablespoons water ( plus a little more if needed)
1 teaspoon pure vanilla extract
1/2 cup fructose, powdered ( run through a spice mill)
1/2 cup Splenda sugar substitute
Directions:
Preheat the oven to 375 degrees F.
Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
In another bowl, combine the applesauce, oil, coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
Without wasting any time, pour the batter into the prepared baking pan.
Bake for 25 to 30 minutes.
Cool for 20 minutes, then frost with Chocolate Peanut Butter frosting.
In a double boiler or small heavy saucepan, melt the chocolate on medium heat. (You can also melt it in the microwave.).
While it melts, beat together the peanut butter, water, and vanilla until smooth.
Beat in the Splenda and Fructose and add the melted chocolate, mixing until blended.
Spread the frosting on the cooled cake.
Servings: Serve
Time preparation: 10 min.
Time total: 40 min.