1 1/4 c. all-purpose flour
1/2 tsp. salt
1 1/3 c. Estee granulated fructose
1/2 c. milk or skim milk
1 tsp. vanilla
1 tsp. baking soda
1/3 c. cocoa
1/2 c. butter
3 eggs

Cream together Estee Fructose and butter. Add vanilla, milk and eggs; mix until creamy. Add remaining ingredients. Beat 2 minutes on medium speed. Spoon into greased and floured 8 or 9 inch cake pan. Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean. Makes 12 servings. One serving equals 213 calories or 2 1/4 bread and 1 fat exchange.

FROSTING FOR CAKE:

1 c. Estee granulated fructose
1/3 c. skim milk
1 1/4 oz. (1/2 bar) Estee deluxe dark chocolate bar
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. vanilla

Mix Estee fructose, milk and cornstarch together in small saucepan until starch is dissolved. Add chocolate and cook over medium heat until chocolate melts and mixture thickens and bubbles. Remove from heat. Add vanilla and butter, stir until creamy. Spread over cake, or ten cupcakes. Make substitute 1 square unsweetened bakers chocolate broken into small pieces. 1 serving equals 65 calories or 1 fruit & 1/2 fat exchange.