Chocolate Cake


1 cup soy flour
1 cup Splenda
1 to 2 Tbsp. cocoa, depending how chocolately you like it
1 1/2 tsp. baking powder
1 tsp. vanilla
2 eggs
3 Tbsp. sour cream
1/2 c vegetable oil
1/4 cup water
1/4 cup whipping cream
1/4 cup chopped walnuts (optional)

Mix flour, Splenda, baking powder, cocoa and set aside. Beat eggs until light yellow in colour, about 2 minutes. Add sour cream, whipping ream and water, and blend until mixed. Stir in flour mixture, with the vegetable oil. Add vanilla, mix until all incorporated. Grease a 9" square pan. Pour batter into pan. Bake at 350 degrees for 20-25 minutes. Serve with Dr Atkins ice cream, whipped cream. Or the following frosting. Without frosting the whole cake has about 35 grams of carbohydrates. I like the cake the way it is without any frosting it is very moist.

Optional frosting Take 1 and 1/2 cups of Splenda and place in a food processor. Process it, until it resembles powdered sugar. Mix in 1 to 2 TBLS cocoa, and set aside. Take 1/2 cup of cold butter and beat in a mixing bowl, about 3 minutes. Gradually add the Splenda Mixture. Beat until smooth and spreadable. If it is a little stiff, add a few drops of whipping cream. If too thin add a little more processed Splenda. Add 1 t vanilla flavouring. Spread on cooled cake. Store in refrigerator.