Does anyone know any good recipes to make sugar free Chocolate cake!?

or/and any good Bakery that sales sugar free Cakes in the o.c or inland empire

Sugar-Free Chocolate Cake
Ingredients:
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp. vanilla extract
2 1/4 cups Splenda No Calorie Sweetener Granular
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 cup boiling water
1 ounce unsweetened Baking Chocolate, shaved (optional)

Instructions:
Preheat oven to 350ºF/180ºC. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan.

Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate.

Makes 10-12 servings.

No Fuss Sugar Free Icing

Ingredients:
3/4 cup solid vegetable shortening
7/8 cup Splenda No Calorie Sweetener Granular
1 tsp. vanilla extract
3 tbsp. cornstarch
1 cup milk

Instructions:
Cook the milk and cornstarch until thickened, let cool. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the beaten Splenda/shortening mixture and beat very well.

Makes enough icing for 1 9-inch round cake or a 9 x 13-inch oblong cake.

Sugar Free Chocolate Icing

Ingredients:
2 tbsp. whole milk
2 tbsp. buttermilk
4 tbsp. butter or margarine, softened or shortening
1 tbsp. all-purpose flour
3 cups Splenda No Calorie Sweetener Granular
3 tbsp. sifted unsweetened cocoa powder
1 tsp. vanilla extract

Instructions:
Mix flour and milk in a shaker or jar and shake until blended together. Place mixture in a small saucepan and heat on stove top until thickened, let cool. Cream the Splenda, cocoa powder, shortening and vanilla together. Add the milk mixture to the creamed mixture. Beat with an electric mixer until smooth and creamy.

Makes enough icing for 1 (9-inch) round cake or a 9 x 13-inch oblong cake.

Vegan Norwegian chocolate cake – Sugar, dairy & egg free (with spelt or rice flour)

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Professional Baking $1.99 The new edition of the classic baking textWayne Gisslen’s Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.This Fifth Edition includes:New recipes and dozens more revised and improvedMore than 150 new photographsA new recipe management software program, Wiley CulinarE-Companion, that features user-friendly navigation, flexibility, and robust contentMore detailed information on controlling gluten development, the baking process, and basic yeast dough techniquesA new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free dietsNew sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interestRevised and enlarged chapter on ingredients, including more detailed information on all catego-ries of ingredients

Professional Baking $2.75 The new edition of the classic baking textWayne Gisslen’s Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking gives students both the understanding and fundamental skills they need to progress and develop in a successful baking career.This Fifth Edition includes:New recipes and dozens more revised and improvedMore than 150 new photographsA new recipe management software program, Wiley CulinarE-Companion, that features user-friendly navigation, flexibility, and robust contentMore detailed information on controlling gluten development, the baking process, and basic yeast dough techniquesA new chapter on baking for special diets, including low-fat, low-sugar, gluten-free, and dairy-free dietsNew sidebars explaining the history and cultural background of various bakery products, as well as details concerning specialty equipment, ingredients, nutrition, and other topics of interestRevised and enlarged chapter on ingredients, including more detailed information on all catego-ries of ingredients