Preparation:
Beat margarine, preserves, egg and equal in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth.
Mix combined flour, baking powder, baking soda, and salt into cake margarine mixture alternately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into greased and floured 8 inch cake pan.
Bake in preheated 350 degree oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool in pan on wire reack 5 minutes; remove from pan and cool completely.
Place cake on serving plate; spread with chocolate glaze. Refrigerate until glaze has hardened, 15 to 20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cak in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes.
*IMPORTANT NOTE It is essential to the outcome of this recipe to use a dutch process of european process cocoa. These cocoas can be found on your grocery shelf with other cocoa baking supplies.
CHOCOLATE GLAZE 3 ounces unsweetened baking chocolate, cut into small pieces 1/3 cup skim milk 5 1/2 teaspoons equal for recipes or 18 packets equal sweetener, or 3/4 cup equal spoonful
Combine chocolate and milk in small saucepan. Cook over medium low heat, whisking constantly, until chocolate is almost melted.
Remove from heat; continue whisking until chocolate is melted and mixture is shiny. Add equal, whisking until mixture is smooth. Cool to room temperature. If necessary, refrigerate glaze until thickened enough to spread.
Makes about 1/2 cup |
