Chocolate Sweetheart Cake - 4.5g Carbs

This beautiful, layered cake in the shape of a heart, rises very 
high and tastes like the real thing.

Servings: 20

2 1/2 cups Low-Carb Bake Mix
1 1/4 cups SPLENDA Granular
1/4 cup cocoa
1/3 cup powdered erythritol (Netrition.com)
2 tsp baking soda
1/2 tsp salt
3/4 cup plain yogurt, OR sour cream
2/3 cup light-tasting olive oil
3 eggs
1/4 cup Da Vinci Brand Sugar Free Chocolate Syrup OR 
any low-carb pancake syrup
2 tsp vanilla extract

CHOCOLATE GANACHE FROSTING:
1 cup sugarless chocolate chips (www.Netrition. com), OR 
Lindt Chocolate 70 or 85% cocoa
1 can Thick Cream (Carnation 25% M.F.)
1 Tbsp Da Vinci brand Sugar Free Kahuli Caffe OR
B-52 Syrup (optional)
Extra sweetener (Splenda packets OR powdered erythritol, if using Lindt)

In large bowl with electric mixer or in food processor, combine 
Low-Carb Bake Mix, SPLENDA Granular, cocoa, powdered erythritol, 
baking soda and salt. Stir to combine. Add yogurt (or sour cream), 
olive oil, eggs, Da Vinci brand Sugar Free Syrup and vanilla extract. 
Process on low speed.

Spread batter evenly in two greased and "floured" (use a little bake 
mix) 7-inch heart-shaped, nonstick cake pans or 2, 8-inch cake pans. 
Bake in 350 degree F oven 25 minutes. Test with knife in center of 
one cake after 25 minutes and check every 2 minutes thereafter, until 
knife comes out clean. Cool 10 minutes in pans on wire rack. Carefully
run a knife around edges and lift underneath with a spatula. Invert
cakes onto cake rack. Turn one layer of cake on its topside, so that
the two flat sides meet in the middle. In center, spread sweetened
Creme Fraiche, plain whipped cream, custard or strawberry fruit
spread. Frost. If desired, place a heart-shaped patch of Creme Fraiche
or whipped cream on top of cake over chocolate frosting and garnish
with 1 or 2 red candied cherries cut into tiny pieces for color.
Sprinkle with unsweetened grated chocolate.

Chocolate Ganache Frosting: 
In cereal bowl, place chocolate. Pour boiling water over chocolate. 
When molten (test with knife), carefully pour off water. Stir in
cream, Sugar Free Syrup and extra sweetener, if using. If necessary,
refrigerate until ganache cools in order to frost top and sides of cake.

Helpful Hint: 
The additional carbs from whipped cream for filling (several options 
given) is negligible and the garnish on top of the cake is optional 
(not included in nutritional analysis).

Servings: 20
Nutrition per Serving: 
211.9 Calories, 7.6g Protein, 16.4g Fat, 4.5g Carbs

Found at: www.diabeteshealth. com February 2009
From: Splendid Low-Carb Desserts by national best selling cookbook
author, Jennifer Eloff (www.low-carb. us)

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