Sugar Free Chocolate Cake
By: Carrie Barr
Published: Thursday, December 10, 2009 - 3:47pm

Ingredients




2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter
1 3/4 cups sugar substitute
2 eggs
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla

Preparation

1 Preheat oven to 350 degrees F. Grease and lightly flour two 9×1-1/2 inch round baking pans or one 13×9x2 baking pan; set pan(s) aside.  2 Stir together flour, baking powder, baking soda and salt. Set aside. 3 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). 4 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.