Fantastic Chocolate Loaf Cake
|Unsweetened cocoa||7 1⁄2 Teaspoon (3 Tablespoons Plus 1 1/2 Teaspoons)|
|Boiling water||3 1⁄2 Tablespoon|
|Sugar substitute/3 teaspoons granulated fructose||1 Teaspoon|
|Egg substitute/3 large eggs, beaten||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Sugar substitute/4 tablespoons granulated fructose||1 Tablespoon|
|Granulated fructose/7 tablespoons fructose and no substitute||3 Tablespoon|
|Unsalted margarine/Unsalted butter||13 Tablespoon, softened and cut in pieces|
Preheat oven to 350Â°.
Oil a 4 x 8-inch loaf pan or use a nonstick pan.
In a bowl, stir cocoa and boiling water until smooth.
Add 1 teaspoon of sugar substitute and mix.
Add egg substitute and vanilla.
Whisk together until smooth.
In a large bowl, sift flour and baking powder together.
Whisk in salt, 1 tablespoon sugar substitute, and 3 tablespoons fructose (or 7 tablespoons fructose only).
Add margarine and half of the chocolate mixture to the dry ingredients.
Beat with electric mixer set on medium until smooth.
In two portions, add the rest of the chocolate mixture, beating well after each addition until very smooth.
Pour batter into the prepared pan and spread it out evenly.
Bake in center of oven for 45 to 60 minutes or until knife inserted in center comes out clean.
Cool pan on rack for 10 minutes.
Loosen sides, remove cake, and place right side up to cool.