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Chocolate Cake

Serves 18

Preparation Time: 20 Minutes
Cook Time: 40 Minutes

½ cup cocoa
1 teaspoons bicarbonate of soda
½ cup boiling water
80g canola margarine
1½ cup SPLENDA® Granular
2 egg yolks
2 cups self-raising flour
1 cup low-fat milk
4 egg whites

Icing
250g light cream cheese
1/3 cup SPLENDA® Granular
2 teaspoons cocoa
1 tablespoon low-fat milk

Optional topping: strawberries

METHOD

1. Preheat oven to 180C. Line a 22cm round deep cake tin with baking paper.
2. Combine cocoa, bicarbonate of soda and water. In a separate bowl, beat margarine, SPLENDA® Granular and egg yolks together. Add cocoa mixture, flour and milk.
3. Beat egg whites until stiff. Gently stir 1/3 egg whites into the mixture. Stir in another third and then the remainder.
4. Spoon cake mixture into lined cake tin. Bake for 40 minutes or until cooked when tested with a skewer. Remove from tin and cool.
5. Prepare icing by combining light cream cheese, cocoa, low-fat milk and SPLENDA® Granular with a wooden spoon (note:do not mix with a food processor or icing will become too soft to handle). Ice with chocolate icing.
6. Decorate with strawberries and serve.

Per serve

RECIPE TIPS

• Dissolving the cocoa in boiling water helps distribute it throughout the cake mixture as well as giving it a better flavour.
• Ricotta cheese can be substituted for light cream cheese .
• Cake will store for 3-4 days in the refrigerator.