CAKE HEAVEN

Gooey chocolate cake

SERVES 8

For the chocolate cake

110g (4oz) self-raising flour
2 tsp baking powder
25g (1oz) cocoa powder
8 tbsp Splenda® Granulated
3 tbsp dried skimmed milk powder
2 tbsp ground rice
2 free-range eggs, beaten
7 tbsp vegetable oil
100ml (3½floz) skimmed milk mixed with 4 tbsp water
1 tsp vanilla extract
a pinch of salt

For the icing

110g (4oz) dark chocolate, melted
4 tbsp Splenda® Granulated, dissolved in 2 tsp warm water
50g (1¾oz) polyunsaturated fat spread
dusting of cocoa powder

1 Preheat the oven to 180°C/Gas Mark 4. Line a swiss roll tin (30.5x23cm (12x9in) with non-stick baking parchment.

2 Sift the flour, baking powder and cocoa into a bowl. Stir in the Splenda® Granulated, dried milk and ground rice.

3 Add the eggs, oil, milk mix, vanilla extract and salt to a jug, then mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency, if not, add another tablespoon of water. Spoon into the prepared tin and level the top.

Bake for 10-15 minutes or until a skewer inserted into the centre comes out clean. Tip the cake