CAKE: 1/2 C. Smart Balance Light Margarine 1/2 C. Unsweetened Applesauce 3 (1 oz.) Squares Unsweetened Chocolate 1 C. Water 2 C. Whole Wheat Flour 2 Tbsp. Flax Seed Meal 2 Tbsp. Wheat Germ 1 tsp. Baking Soda 2 C. Splenda 1/2 C. Egg Substitute 1/2 C. Sour Skim Milk* 1 tsp. Vanilla Extract
FILLING: 1 (5 oz.) Can Evaporated Non-Fat Milk 3/4 C. Splenda 1/4 C. Water 1/4 C. Chopped Seedless Raisins 1/2 C. Chopped Dates 1 tsp. Vanilla Extract 1/2 C. Chopped Pecans
CHOCOLATE ICING: 1 (6 oz.) Pkg. Dark Chocolate Chips 1/2 C. Fat-Free Sour Cream Dash Salt Whipped Cream
1. In a small saucepan, combine Smart Balance, applesauce, & chocolate. Cook over low heat, stirring until chocolate melts. Add water; cool 15 min. In another bowl, combine remaining cake ingredients and beat well (*To sour milk, add 1/2 Tbsp. vinegar to milk; let stand 5 min.) Fold chocolate mixture into batter. Pour into two greased & floured 8-in. cake pans. Bake at 350 degrees F for 30-35 min. or until cakes test done. Cool in pans 5 min. Meanwhile, for filling, combine milk, Splenda, & water in a small saucepan. Cook over medium heat, stirring to dissolve Splenda. Add raisins & dates. Cook until thickened, stirring constantly, about 5 min. Remove from heat; add vanilla & nuts. Cool. For frosting, melt chips in top of a double boiler over hot water. Remove from heat. Stir in sour cream & salt; beat with a spoon until smooth. Cool 5 min or until frosting is of spreading consistency. Place one cake layer, upside down, on a plate. Spread filling on top and place other layer over. Frost entire cake. Chill 1 hr. before serving. Serve with a dollop of whipped cream if desired.