4 ounces baking chocolate
1/2 cup water, boiling
1/2 cup butter
1/2 cup granulated sugar replacement
3 tablespoons granulated fructose
4 egg yolks
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter milk
4 egg whites beaten until stiff
Method:
Melt chocolate in boiling water. Cool.
Cream butter, sugar replacement, and fructose until fluffy.
Add the egg yolks, one at a time, beating well after each addition.
Blend in the vanilla and chocolate water.
Sift flour with baking soda and salt.
Add alternating with buttermilk to chocolate mixture beating well after each addition until smooth.
Fold in beaten egg whites.
grease 3-9 inch baking pans, line them with paper, and grease again, lightly flour the pans.
Pour the batter into the three pans.
Bake at 350°F for 25 to 30 minutes or until cakes test done when a toothpick inserted in the middle comes out clean.
Remove the cakes from the pans on to racks, remove paper lining. Cool
