How to make it

  • Cake Directions:
  • Preheat oven to 350 degrees F.
  • Lightly grease and flour 2 (8-inch) cake pans. Set aside.
  • Combine flour, Splenda, baking powder, and salt in a large mixing bowl.
  • Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
  • Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture.
  • Beat at low speed of an electric mixer until blended.
  • Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl.
  • Repeat procedure 2 times.
  • Spoon batter evenly into prepared pans.
  • Bake for 15 minutes, or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
  • Spread custard filling between layers.
  • Spread Chocolate Glaze over top.
  • Custard Directions:
  • Combine Splenda, cornstarch, and salt in a heavy saucepan, mixing well.
  • Gradually whisk milk into Splenda mixture.
  • Cook over medium heat, whisking constantly, until thickened and bubbly.
  • Remove from heat.
  • Beat egg yolks until thick and pale.
  • Gradually whisk 1/2 cup of hot custard mixture into yolks; return to remaining hot custard mixture, whisking constantly.
  • Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in vanilla.
  • Cover with plastic wrap, gently pressing on filling.
  • Cool slightly.
  • Glaze Directions:
  • Heat whipping cream in a small saucepan until cream is thoroughly warmed; stir in chocolate.
  • Cook over low heat, stirring constantly, until chocolate melts.

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