Chocolate Splenda Cake (Diabetic) - cooking recipe

Ingredients

Cake
2 1/4 cups all-purpose flour
1 cup Splenda granular, sugar substitute
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 1/2 cups sour milk
1/3 cup vegetable oil
1/2 cup no-sugar-added apricot jam
Glaze
1/4 cup cocoa powder
2 tablespoons Splenda sugar substitute
4 teaspoons cornstarch
1/2 cup milk
1/4 cup corn syrup
1 teaspoon vanilla

Preparation

To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
(375 ml sweet milk).
Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
For Glaze:
Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.