- 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 eggs, beaten
- 1/2 cup reduced-fat margarine, melted
- 1 cup hot water
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Lemon Icing:
- 1 1/2 cups confectioners' sugar
- 2 fluid ounces lemon juice
- 1 teaspoon lemon zest
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 8 inch round cake pan.
- Mix together the SPLENDA(R) and eggs until dissolved. Stir in the melted margarine. In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
- In a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into one 8 inch round pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
- To Make Icing: Combine confectioner's sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 1/4 cup). Stir in the grated zest. Pour icing over top of cake. See the full moon.