Ingredients

• 3 cups flour
• 2 cups Splenda sugar substitute
• 3/4 cup cocoa
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 cups water
• 1 cup oil
• 4 tablespoons vinegar
• 4 teaspoons vanilla
• 4 semi-sweet chocolate baking squares
• 1 heavy cream
• 1 tablespoon heavy cream
• 1 (8 ounce) package frozen fruit
• 2 tablespoons Splenda sugar substitute
• 1 tablespoon cornstarch
• 1/4 cup seltzer water
• 2 cups whipping cream
• 2 tablespoons Splenda sugar substitute
• 2 teaspoons vanilla
• 1 teaspoon raspberry extract
• 1/8 teaspoon salt

Instructions

1. CAKE.

2. Mix all dry ingredients together

3. Add all wet ingredients & beat untill smooth batter.

4. Pour into greased Angle Food or Bundt pan.

5. SWIRLL.

6. Heat semi sweet chocolate in Microwave til melted.

7. Stir in Cream untill Just thin enough to pour.

8. Pour over batter in pan & swirll through untill it looks marbled.

9. Bake @ 350 for 30-35 minute or until clean toothpick test.

10. Let cool & turn out on serving plate.

11. Poke holes (3 rows) through top to bottom of cake.

12. TOPPING 1.

13. In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.

14. Heat & stir constantly until sauce like.

15. add Seltzer water or any kind of fizzy liquid to thin slightly.

16. Pour the raspberry sauch over the cake.

17. Cool

18. TOPPING 2.

19. Beat whip cream with Splenda & salt to form thick peaks.

20. add extracts.

21. Spread over top of cake & refridgerate until serving.

22. .