CAKE:

1/2 c. cocoa
1 c. boiling water
1 c. butter
1 1/2 c. Fructose
3 eggs, room temperature
2 1/2 c. flour
Pinch of salt
1 c. buttermilk
2 tsp. baking soda
1 tsp. vanilla

Dissolve cocoa in the water; cool. Separate the eggs, beating the yolks until thick and the whites until soft peaks form. Cream butter and fructose; add egg yolks. Stir in cocoa mixture, then add flour and salt alternately with soda and buttermilk. Add vanilla, then fold in egg whites.

Bake in two 9 inch round, greased and floured cake pans for 35-45 minutes at 350 degrees. Cook then invert for 30 minutes before frosting with fudge icing.

FUDGE ICING:

1 stick butter (no substitute)
1 1/4 c. fructose
1/2 c. cocoa
1/2 c. milk
1 tsp. vanilla
1/4 tsp. lemon juice

Place butter, fructose, cocoa and milk in a saucepan. Turn to medium - high heat and bring to a boil, stirring occasionally. Boil 1 minute, then remove. Set pan in ice water and beat on high speed of hand mixer for 3-5 minutes. (Frosting will thicken and turn lighter in color.) Add vanilla and lemon juice and mix well. Spread on Fudge Cake.