Frosting:

Directions:

Pre-heat oven to 350°F

Baking Time ~ 25-35 minutes

Pan Type ~ Three 10-inch cake pans, silicone Silpat-type OK

Preheat oven, grease and flour pans (not required for Silpat).

In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar-substitute, and cocoa powder.

Add 1 cup and 2 tablespoons of water plus 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer.

Pour into pans and bake. Test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

Frosting:

This part is a little harder as it is really done to taste.

Put powdered sugar substitute and about 3/4 of the cocoa you intend to use into a bowl, and mix by hand until blended.

Drizzle in -- until the mixture is about the consistency of firm butter -- several tablespoons of vanilla flavouring.

Do not put in too much liquid, but if you do, adjust with additional cocoa or sugar substitute. When the flavour and consistency are to your taste, add 1-1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the blender will warm it slightly. Mix with electric hand-blender until thoroughly blended.

Assembling the cake:

Remove the cakes from the freezer and from their pans. Stack cakes, frosting each layer generously as you go. Let sit for an hour before serving.