Today I made my first cake from scratch for my wonderful husband's birthday. It took me a lot longer than it should have, but in the end it turned out great.
Paul asked if I could make him a sugar free cake with sugar free icing and I did my best to make that happen. I was really happy the way it turned out and so was Paul, I've never seen someone eat a piece of cake as big as he did.
I know the cake is not completely sugar free, but there's a huge difference between this recipe and boxed cake mix.
1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350°F (175°C).
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
** This recipe only gave baking instructions for cupcakes, so I just guessed. I used a 8 inch square pan and baked it for a little over 35 min (can't remember exactly).
Icing: (I changed it a bit after reading reviews)
2 small packages sugar-free instant pudding mix (I used chocolate fudge & cheesecake)
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
1. Bake the cake using baking directions on the box.
2. In a large bowl crumble up the entire cake. I usually tear off the edges of the cake, depending on how crispy it is. 
3. Mix 1 can coconut pecan frosting with about 1 cup butter cream frosting. I do that so the coconut is not overpowering for people like me, if you think you'll like it, just stick with 1 can coconut pecan.
Just want to show you what it looks like. I know it doesn't look good, but it is, and it's creamier too.
4. Add frosting to the cake a little at a time with a fork, until you like the consistency, then mix thoroughly with your hands. I did not use the whole mixture (don't worry I won't waste it), just enough to make it nice and mushy.
5. Using your hands, form the cake into cake balls. Once that's done put them into the freezer for at least 30 minutes before dipping. You can portion them however you like, but the most consistent is a cookie scoop or mini-ice cream scoop.
6. First melt your chocolate (candy coating) following the directions on the package. Then dip the cake ball into chocolate. I use a fork because it works best for me, so does the Corningware dish for the chocolate. Swirl the cake ball in the chocolate with the fork then tap a couple times and, before placing the cake ball on paper, scrape the bottom of the fork on the side of the bowl. This limits the build-up of chocolate on the bottom.
You'll notice I leave a bit of space between each one, and that there's a mess all around them. That's because the minute I set them down, I scrape around the bottom with the fork--do it fast or the chocolate hardens. If you're like me and you like to put them in candy cups, you'll find that step helps a lot.
Ooops!! This is the finished product. I guess I forgot pictures of the decorating. All I did was dip the tops in chocolate again then dipped them in coconut crunch.
Today I made my first cake from scratch for my wonderful husband's birthday. It took me a lot longer than it should have, but in the end it turned out great. 
