During any typical week I have several cakes going and sugar everywhere. Unfortunately, for my husband, this is torture. You see, Rob is diabetic and really watches his sugar intake. Yeah, he gets a bite here and there of cake and limited icing but for the most part he’s good about not eating sweets. Now, potato chips and popcorn are a totally different story!
This Father’s Day I wanted to create something for him to enjoy. I found a recipe using Splenda (not Splenda Blend) so I could create for him a sugar-free chocolate cake. After finishing 3 cakes this week I started working on his. The layers baked pretty fast – I’ve been told that Splenda bakes faster than sugar. The layers didn’t rise much so I torted the layers and added filling between each layer. The filling/icing is a chocolate and whipped cream concoction that finishes the consistency of mousse. It was wonderful just by 
itself. We discussed adding strawberries to the mousse – another dessert created.
Rob requested a nice lunch today with our kids – steaks (chicken for Heather), twice baked potatoes, salad and yeast rolls. After the feast, we pulled out the cake and went to it. Non-sugar eaters and sugar eaters alike thought it was great but I think I’ll tweak it a little more. I saw some sugar-free chocolate chips at the grocery yesterday. That should intensify the chocolate flavor!
Here’s a more sugary Father’s Day cake I made for my neighbors. It’s chocolate cake, vanilla buttercream and chocolate buttercream accents. 
Now, all I have to do is grab a fork!
Keepin’ it sweet!
Deah
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