Sugar Free Chocolate Cake
1 packet of 1-2-3 Gluten Free Devil’s Food Chocolate Cake Mix
12 Tbsp. butter/margarine/shortening, softened
220g Sukrin:1 sweetener
4 large eggs, room temperature
⅓ cup (80ml) water
Preheat oven to 350F/ 180C (160C Fan).
Grease 9" x 13" pan or two 9" round pans or line two cupcake pans with 24 paper liners.
Place butter/margarine in bowl of mixer with paddle attachment. Beat until creamy, approximately two minutes. Add Sukirn:1 sweetener to butter and beat until fluffy, approximately three minutes. Add eggs, one at a time and beat until thoroughly mixed.
Add mix and water and beat until thoroughly mixed. Stop mixer and scrape down with a spatula. Beat again. Pour mixture into prepared pan(s). Bake until toothpick inserted in the centre comes out clean, approximately 13–16 minutes for cupcakes, 27–33 minutes for 9" x 13" pan, and 17–22 minutes for two 9" round pans. Please note baking times may vary by appliance.
Let cake(s) cool in pan(s) for 5 minutes. Then invert onto cooling racks and cool completely before frosting.