Funny Cake (Light Style)

Pie Crust
1-1/4 c sifted whole wheat pastry flour
6 T Brummel & Brown
2 T ice cold water

Chocolate Pie Filling
6 T hot water
1/2 c Splenda
1/4 c Hershey's Dark Cocoa Powder (unsweetened)
1/2 tsp vanilla extract

Cake
1 c whole wheat flour with germ
1 tsp baking powder
1/2 c Splenda
1/4 c Brummel & Brown
1 tsp vanilla extract
1 large egg
1/2 c 1% milk

Cut B&B into flour until resembles crumbs. Add water and mix just until moist. Form into a ball, wrap in plastic wrap, press gently into a disk, and refrigerate.

Preheat oven to 375F.

Mix chocolate pie filling ingredients together in a small bowl until thoroughly combined. Set aside.

Cream B&B and Splenda. Add egg and vanilla and beat thoroughly. Add half the flour and half the milk along with the baking powder; mix well. Add the other half of the milk and flour and combine.

Take dough from fridge and gently roll out into a 9" pie crust. Spray a pie pan with Pam and dust lightly with flour. Place crust in pie plate. Pour in chocolate. Pour cake batter over top and make sure it covers all the chocolate.

Bake for 30 minutes. Check center with toothpick. Let cool for at least an hour before cutting and serving.

NOTE: Because of the Splenda this funny cake will not "flip" like a regular one, so it's important to put the chocolate in first instead of on top like a regular funny cake.

Serving Size: makes 8 slices.

Number of Servings: 8

Recipe submitted by SparkPeople user SIORANTH.