Makes 20 slices (1 cake)Calories 170 Prep Time 30 minutesTotal Time 6 hoursMade with Splenda® Brown Sugar Blend
Ingredients
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
7 tablespoons unsalted butter, cubed, chilled
1 cup Splenda® Brown Sugar Blend
7 tablespoons fat-free milk
2 teaspoons vanilla extract
5 cups fat-free whipped topping
2 ounces stevia-sweetened dark chocolate, shaved
Nutrition Info Per Serving
Serving Size: 1 slice (1/20 cake)
Calories
170
Total Fat
6g
Saturated Fat
3.5g
Cholesterol
15mg
Sodium
80mg
Total Carbs
29g
Dietary Fiber
2g
Sugars
13g
Added Sugars
10g
Protein
3g
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl whisk together flour, cocoa powder, and baking soda until combined. Cut in butter using hands or a fork until it resembles a coarse crumb. In a separate bowl whisk together Splenda Brown Sugar Blend, milk, and vanilla until sweetener dissolves. Add milk mixture to flour mixture and mix using a hand mixer until dough comes together.
Form dough into a ball and refrigerate for 1 hour. Roll dough out on a floured surface into a ⅛” thick square. Cut into 4” x 2” rectangles using a pastry cutter or sharp knife. Lightly imprint 3 rows of dots with fork tines in each graham cracker. Arrange on prepared baking sheets, leaving ¼” space between each graham cracker. Bake until firm, about 14 to 18 minutes. Let cool for 30 minutes before using.
Fill the bottom of a 13” x 9” baking dish with a single layer of graham crackers. Spread 1 ¼ cup of whipped topping evenly over graham crackers. Repeat the process for a total of 8 layers, ending with a layer of whipped topping.
Sprinkle with chocolate shavings. Wrap the baking dish in plastic wrap and freeze until firm, about 4 hours. Slice and serve.
