Get creative with loaf cakes and tasty bakes!

WE LOVE…GOOEY CHOCOLATE CAKE // PERSIMMON CAKE // LEMON LOAF CAKE

For the biscoff drip cake

Gooey chocolate cake

By Splenda® (www.splenda.co.uk)

SERVES 8

For the chocolate cake

110g (4oz) self-raising flour

2 tsp baking powder

25g (1oz) cocoa powder

8 tbsp Splenda® Granulated

3 tbsp dried skimmed milk powder

2 tbsp ground rice

2 free-range eggs, beaten

7 tbsp vegetable oil

100ml (3½fl oz) skimmed milk mixed with 4 tbsp water

1 tsp vanilla extract a pinch of salt

For the icing

110g (4oz) dark chocolate, Melted

4 tbsp Splenda® Granulated, dissolved in 2 tsp warm water

50g (1¾oz) polyunsaturated fat spread dusting of cocoa powder

1 Preheat the oven to 180°C/ Gas Mark 4. Line a swiss roll tin (30.5x23cm (12x9in) with non-stick baking parchment.

2 Sift the flour, baking powder and cocoa into a bowl. Stir in the Splenda® Granulated, dried milk and ground rice.

3 Add the eggs, oil, milk mix, vanilla extract and salt to a jug, then mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency, if not, add another tablespoon of water. Spoon into the prepared tin and level the top.

4 Bake for 10-15 minutes or until a skewer inserted into the centre comes out clean. Tip the cake out onto a wire rack and peel away the paper. While still hot, use a long sharp knife to trim the edges (you can snack on these!). Leave to cool.

5 To make the icing, mix together all the ingredients and beat until smooth. Divide the cake into three equal layers. Spread a third of the icing over one layer, top with another and spread this with half the remaining icing. Top with the final piece of cake and spread with the remaining icing. Serve dusted with cocoa if desired. This cake can be stored in an airtight container in the fridge for up to 2 days.