Sugar Free dessert #1

This is from the cook book "I can't believe this has no sugar" cookbook by Deborah E. Buhr ISBN # 0-312-04330-9
I'll continue to post the handful of recipes, I'm trying to satisfy my sweet tooth :D Keep posted!

We've had this cookbook as long as I can remember. probably from one of my Mom's DI finds. I used it a lot growing up for it's pie crust recipe, which uses wheat germ. When I do it right and don't mess it up, it makes the crust really flaky and light; since it does not use butter or lard.

Milk chocolate cake:
2C. frozen dark sweet cherries
2-4 tbs water
2 extra large eggs
1/3 C. vegetable oil
1/4 C. unsweetened grape juice concentrate
1/4 C. unsweetened pineapple juice concentrate
4 tbs powdered milk
1 & 1/3 C. flour
1/4 C. unsweetened carob or cocoa powder
1 & 1/4 tsp baking soda

Preheat oven to 325 F. oil and flour a 9x9 baking pan ( I used a 9" round pan)

Puree frozen cherries and water in a blender. blend till mixture turns and folds when blender is on. Place puree in a small strainer over a bowl and let it drain for 10 min, stirring occasionally. Pour pulp remaining in strainer into a measuring cup and add enough of the juice to make 3/4 C. of pulp and juice ( I blended it until it started to just fold in on it's self and since it wouldn't separate I just added it to the batter as is.)
In a large bowl, combine 3/4 C. cherry pulp and juice , eggs, oil, juice concentrates, and dry milk. Mix with a hand mixer for 30 seconds. Add the 1 &1/3 C. flour and cocoa and mix well. Stir in baking soda quickly with 28-30 beats and immediately pour mixture in prepared baking pan.
Bake about 31 minutes or until inserted knife in center of cake come out clean.
Remove pan from oven and place on wire rack until cake is completely cooled. To store use an airtight container and keep in fridge or freezer.


Chocolate Date Sugar Frosting:( I double the recipe to cover the whole cake,)
1 oz baker's all natural unsweetened chocolate ( I used unsweetened carob chips)
1 tbs vegetable oil
5 tbs water
1/2 C. date sugar (can be found at health food stores)

In a small sauce pan, melt chocolate/carob, oil and water over medium heat until all smooth.
Reduce heat to low, add date sugar, and cook, stirring for 2-2.5 minutes..
Remove from heat and continue to stir mixture for 1-2 mintues
Spread frosting on cooled cake.