This recipe is perfect for anyone trying to limit their sugar intake. It is diabetic friendly and easy to make.
1/2 cup unsalted butter
4 oz. sugar free chocolate chunks
3/4 cup Splenda
3 eggs, beaten
1/2 cup unsweetened cocoa
1 tsp. vanilla
Preheat oven to 300 degrees F. Grease an 8 inch round cake pan and dust with cocoa powder. Over low heat, melt butter and chocolate. Remove from heat and add remaining ingredients. Pour into pan and bake 30 minutes, remove and let cool. This is best if served warm (can reheat in microwave for 20 seconds). Serve with ice cream or dust with powdered sugar.
Note: You can use real sugar and chocolate if you don't like artificial sweeteners.
I made this cake tonight and it was like eating unsweetened chocolate sand. Just awful. Definitely not sweet enough and very dry. Which was surprising considering how much butter there was in the recipe.