Sugarless Chocolate Splenda Cake Recipe

• 2 1/4 c. all-purpose flour (550 Ml)
• 1 c. (250 Ml) Splenda Granular sugar substitute
• 1/2 c. (125 Ml) unsweetened cocoa pwdr
• 1 1/2 tsp (7 ML) baking soda
• 1/2 tsp (2 Ml) salt
• 2 x Large eggs
• 1 1/2 c. (375 Ml) sour lowfat milk**** (combine 4 tsp (20 Ml.) vinegar with 1 1/2 c. (375 Ml. sweet lowfat milk)****
• 1/3 c. (75 Ml) vegetable oil
• 1/2 c. (125 Ml.) apricot jam, with no added sugar

Directions