I decided to make a few cupcakes instead of one big cake. It's amazing how moist these turned out! I even substituted applesauce for the oil since I was out, Splenda in place of sugar, and whole wheat flour in place of white flour. The texture was very soft, and a little sticky, and very chocolaty. I don't think they tasted too floury or doughy like others have suggested.
***UPDATE*** I decided to experiment a little with this recipe. I still used applesauce, whole wheat flour, and Splenda. I made it the 2nd time around as a regular cake in a 9x13 pan. I omitted the cocoa powder and substituted an extra cup of Splenda. I used 1 TBS almond extract in place of the 3 TBS vanilla extract. The cake was done in about 45 min. I let it cool, and then turned it into a Jell-o poke cake by using a fork to poke holes 1/2-inch apart all over the cake. I then dissolved one large pkg. of sugar-free black cherry Jell-o in 2 cups of boiling water. I poured over the cake and refrigerated for 3 hours. Anyone with complaints of the cake not being most can do this and it turns out GREAT.
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