Choco Cream Cake

Name: Choco Cream Cake
Ingredients: 1 cup cake flour; 34 cup Equal sugar substitute; 13 cup cocoa powder; 34 teaspoon baking soda; 12 teaspoon iodized salt; 34 cup evaporated milk; 34 teaspoon vinegar; 14 cup butter; 1 egg; 12 teaspoon vanilla extract; 200 ml cream, chilled; 1 tablespoon Equal sugar substitute; 850 g fruit cocktail; 1 teaspoon unflavored gelatin, dissolved in; 1 tablespoon hot water; 200 ml cream, chilled; 14 cup confectioners' sugar; 14 teaspoon vanilla extract; 2 12 tablespoons cocoa powder; 1 teaspoon unflavored gelatin, dissolved in; 1 tablespoon hot water

21 ingredients

16 steps

Ingredients

1 cup cake flour
34 cup Equal sugar substitute
13 cup cocoa powder
34 teaspoon baking soda
12 teaspoon iodized salt
34 cup evaporated milk
34 teaspoon vinegar
14 cup butter
1 egg
12 teaspoon vanilla extract
200 ml cream, chilled
1 tablespoon Equal sugar substitute
850 g fruit cocktail
1 teaspoon unflavored gelatin, dissolved in
1 tablespoon hot water
200 ml cream, chilled
14 cup confectioners' sugar
14 teaspoon vanilla extract
2 12 tablespoons cocoa powder
1 teaspoon unflavored gelatin, dissolved in
1 tablespoon hot water

Directions

1

Cake: Preheat oven to 350oF.
2

Grease and flour an 8-inch round pan.
3

Combine first 10 ingredients in a bowl.
4

Beat with mixer for 30 seconds on low speed and 3 minutes on high speed.
5

Pour in pan.
6

Bake for 30 minutes (or until a toothpick inserted in the center of the cake comes out clean).
7

Cool.
8

Slice.
9

Frost with cream mixture.
10

Pipe with chocolate mousse.
11

Refrigerate before serving.
12

Cream: Whip Cream with sugar.
13

Fold in Fruit Cocktail and gelatin mixture.
14

Chocolate Mousse: Whip Cream with vanilla.
15

Add confectioner's sugar, cocoa and gelatin mixture.
16

Whip until stiff peaks form.