1 tsp. shortening
5 eggs
1/2 c. sugar
3 packets Sweet'N Low or other
heat-stable sugar substitute
1 tsp. pure vanilla extract
3/4 c. flour
2 tbsp. cornstarch
1 tsp. baking powder
2 c. skim milk
1 (1.6 oz.) pkg. sugar-free vanilla
instant pudding mix
1/2 tsp. ground cinnamon
1 tsp. cocoa powder
Preheat oven to 400 degrees. Using shortening, grease and line two 8 inch round cake pans with parchment paper or waxed paper. Beat eggs in large bowl with electric mixer until light and fluffy. Sprinkle sugar, Sweet'N Low, and vanilla over eggs; continue beating for 2 minutes. Sift flour, cornstarch, and baking powder together; sprinkle half the mixture over batter. Fold in with rubber spatula. Repeat with remaining flour mixture. Use rubber spatula to spread batter evenly in pans. Bake on center rack of oven for 15 to 20 minutes or until cake is golden and a wooden pick inserted comes out clean. Remove from oven. Invert cake onto wire rack and cool for 5 minutes; remove pan. Set aside to cool. In a large mixing bowl, blend milk with instant pudding. Continue mixing at low speed for 1 minute or until pudding mix is dissolved. Cover and refrigerate for 10 minutes or until set. To assemble: Arrange a single cake layer on serving dish. Spread half the firm pudding over the bottom cake layer. Place remaining cake layer evenly on top. Stir cinnamon and cocoa into remaining pudding. Spread over top and sides of cake as chocolate frosting. Refrigerate until ready to serve. Cut with serrated knife. Serves 8.
