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.