Sour Cream Chocolate Cake with Cream Cheese Frosting and Cheesecake filling

For Sour cream chocolate cake: (I doubled this to make a layered cake, but this makes 1 thin 8x8 cake)
- 1 c. all-purpose flour
- 1/2 c. Splenda no calorie sweetener, granulated
- 1/4 c. powdered milk
- 1/2 tsp. baking soda
- 1/4 tsp salt
- 2 tbsp margarine
- 1 1/2 oz unsweetened baking chocolate
- 1/2 c. sour cream
- 1 egg, beaten
- 1/2 tsp vanilla extract
- 2 tbsp brewed coffee

For Light Cream Cheese Frosting:
- 1/4 c. sugar
- 2 tbs orange juice
- 2 tsp. meringe powder (dried, pasteurized egg whites)
- 2 tbsp warm water
- 1 c. fat free cream cheese, softened (8 oz. package)
- 1/2 tsp grated orange peel
- 1/2 tsp vanilla extract

For filling between my 2 layers of cake I simply made sugar-free, fat-free jello pudding, cheesecake flavored. I wanted a lot of filling so I used almost all of it.

For Sour cream Chocolate cake: (I basically made this cake 2 times, which is in the nutrition info, so that I could layer it. My ingredient list is only for 1 layer, though.)
1- preheat oven to 350*F
2- Coat an 8" square baking pan with baking spray
3- In a large mixing bowl, sift flour. Stir in Splenda, dry milk, baking soda, and salt.
4- Melt margarine and chocolate in a small bowl in microwave or over a double boiler.
5- In a small bowl, beat sour cream, egg, vanilla, and coffee. Add to melted chocolate mixture.
6- Blend chocolate mixture into dry ingredients.
7- Spread into prepared pan. Bake 20 minutes or until toothpick inserted in the middle of the cake comes out clean.
8- Cool in pan. Cut into 16 squares.

For Light cream cheese frosting:
1- Microwave sugar and orange juice for 1 minute. Stir.
2- In small bowl, using electric mixer at high speed, beat dried egg white powder and water until soft peaks form, gradually add sugar mixture in a thin stream. Continue beating at high speed until mixutre is thick and glossy about 4 minutes. Scrape bowl occasionally.
3- In medium bolw, using same beaters at high speed, beat cream cheese, orange peel, and vanilla until light and fluffy, about 5 minutes. Scrape bowl occasionally.
4- Add 1/3 of egg white mixutre to cream cheese mixture, beating at low speed until just blended. Using a rubber spatula, gently fold in remaining egg white mixture until it is completely blended into cream cheeese mixture.
5- Frost cake and store covered in fridge.

For filling:
Make pudding as directed on box and spread on one layer of cake after completely cooled. Place the other layer of cake on top and then frost with cream cheese icing. Enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user ALJARVIS.