Nutritional Info

Serves 16

Calories 215

Carbs 17

Protein 4.4

WW SP 7

3/4 c. Dark Cocoa

2 eggs

1 t. salt

1 c. milk

2 t. vanilla

1 c. boiling water

1 3/4 c. all purpose flour

2 c. granulated Swerve

1/2 cup vegetable oil

1 1/2 t. baking powder

1 1/2 t. baking soda

Directions

Heat oven to 350

Grease three 9 inch round cake pans or line 28-30 muffin cups (2 1/2 in.) with paper bake cups

Stir together Swerve and other dry ingredients

Add eggs, milk, oil, and vanilla.

Beat on medium speed for 2 minutes

Stir in boiling water

Pour batter into prepared pans or fill cups about 2/3 full with batter

Bake 30-35 minutes for pans or 22-25 minutes for cupcakes or until wooden toothpick inserted into center comes out clean

Cool 10 minutes

Remove from pans onto wire racks

Cool completely

Frost with “Dark Chocolate Frosting”

1/2 c. butter

2/3 c. dark cocoa

3 c. confectioners (powdered) Swerve

1/3 c. milk

1 t. vanilla

Melt butter

Stir in cocoa

Add powdered Swerve and milk, beating to spreading consistency

Add small amounts of milk, if needed.

Stir in vanilla.