Sour cream Chocolate Cake

Sour Cream Chocolate Cake 

 Cocoa powder packs a sensational punch. Its intensity delivers a wicked wallop when stirred into any cake batter. Combined with just enough  silky sour cream, it produces a dream dessert.

(Serves 12)

                   1 Cup boiling water 
                   1 teaspoon baking soda 
                  2 eggs, beaten, or equivalent in egg substitute
                 2 cups SPLENDA Granular
                 1 cup no - fat sour cream
                 1 1/2 teaspoons vanilla extract
                 2 cups cake flour 
                 1/4 cup unsweetened cocoa powder
                 1/2 teaspoon table salt

Preheat oven to 350 degrees. Spray a 9-by-13 Inch Cake pan with butter flovered cooking spray. In a small bowl, combine boiling water and banking sod. Set aside. In a large bowl, combine eggs, SPLENDA Sour cream and vanilla extract. Add flour, cocoa and salt. Mix gently just to combine. Stir water mixture into flour mixture. Spread batter evenly in prepared. pan. Bake for 14 or 16 minutes or until a toothpick inserted in  center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 12 servings. 

Each serving equals

HE: 3/4 Bread * 1 Fruit * 1/2 Fat * 1/4 Protein
1/4 Slider * 13 Optional Calories 
196 Calories * 4 gm Fat * 5 gm Protein*
35 gm Carbohydrate * 194 mg Sodium *
100 mg Calcium * 2 gm Fiber *
DIABETIC EXCHANGES: 1 1/2 Starch * 1 Fruit * 1/2 Fat