Chocolate Cake

1 cup soy flour
1 cup Splenda
1 to 2 Tbsp. cocoa, depending how chocolately you like it
1 ½ tsp. baking powder
1 tsp. vanilla
2 eggs
3 Tbsp. sour cream
½ c vegetable oil
¼ cup water
¼ cup whipping cream
¼ cup chopped walnuts (optional)

Mix flour, Splenda, baking powder, cocoa and set aside. Beat eggs until light yellow in colour, about 2 minutes. Add sour cream, whipping ream and water, and blend until mixed.  Stir in flour mixture, with the vegetable oil.  Add vanilla, mix until all incorporated.

Grease a 9" square pan.  Pour batter into pan.  Bake at 350 degrees for 20-25 minutes.

Serve with Dr Atkins ice cream, whipped cream.  Or the following frosting.  Without frosting the whole cake has about 35 grams of carbohydrates. I like the cake the way it is without any frosting it is very moist. But for real cake and frosting lovers, I developed this frosting for my father who is a diabetic and with a few changes made it for us low carbohydrates eaters.

Optional frosting

Take 1 and ½ cups of Splenda and place in a food processor.  Process it, until it resembles powdered sugar.  Mix in 1 to 2 TBLS cocoa, and set aside.  Take ½ cup of cold butter and beat in a mixing bowl, about 3 minutes.  Gradually add the Splenda Mixture.  Beat until smooth and spreadable.  If it is a little stiff, add a few drops of whipping cream.  If too thin add a little more processed Splenda.  Add 1 t vanilla flavouring.  Spread on cooled cake.

Store in refrigerator.