- 1 1/4 cups cake flour
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons instant coffee powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1 cup plain nonfat yogurt
- 2 beaten egg
- 1/2 teaspoon vanilla extract
- Glaze:
- 1/2 cup nonfat evaporated milk
- 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon reduced fat margarine
- 1 1/2 tablespoons light corn syrup
- 1/3 cup semisweet chocolate chips
- 1/2 teaspoon vanilla extract
- 3 tablespoons sprinkles or colored sugar for decoration
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan and line bottom with parchment paper.
- In a large bowl stir together flour, 1/2 cup SPLENDA(R), cocoa, instant coffee, baking soda and salt. Set aside. In a separate bowl, beat applesauce, yogurt, egg white and 1/2 teaspoon vanilla. Combine dry and wet ingredients, and beat on medium speed for 3 minutes. Pour batter into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Gently peel off parchment paper. Cool completely.
- To make the Glaze: In a small saucepan combine milk, 2 tablespoons SPLENDA(R), 1 tablespoon margarine, corn syrup, and chocolate chips. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in vanilla.
- Place cake on serving plate. Pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour.