Black-Bottom Cake

Topping:

• One 8-ounce (225 grams mon chou) cream cheese, softened
• 1 unbeaten egg
• 2 T. fructose
• 1/8 t. salt

Beat well and set aside.

Cake batter:

• 1-½ C. flour
• ¼ C. cocoa powder
• 1 t. baking soda
• 1/3 C. oil
• 1/3 C. honey (Tip: If you pour the honey into the cup the oil was in, it’ll slip right out.)
• 2/3 C. warm water
• 1 T. lemon juice
• 1 t. vanilla extract

Instructions: Mix wet and dry ingredients of cake batter in separate bowls. Combine and pour into greased pan. Sprinkle evenly with sugar-free chocolate chips. Top with spoonfuls of cream cheese mixture. Cover with more sugar-free chocolate chips (as much or as little as you want.) Bake at 350 degrees F for 25 minutes.