This was a takeoff from a favorite comfort food when I was growing up. It was from my Mom’s famous chocolate cake recipe. Famous among family and friends anyway! A very rich and chocolatey cake, so if you’re low carbing, and thinking chocolate, this hits the spot. The written recipe and nutritional info is on my blog: ginnyslowcarbkitchen.blogspot.com *Powdered sugar substitute: 1 cup Splenda, 1/2 cup xylitol, blend at low speed for 10 sec. intervals, mixing and shaking up between each, until it looks like powdered sugar. Hope you enjoy it! 
