• 2 cups cake flour
• ½ cup unsweetened cocoa
• 3 tablespoons granulated fructose or other sugar replacement
• 1 tablespoon baking powder
• 1¼ cups milk
• ¼ cup unsalted butter; softened
• 2 eggs
• ½ cup cake flour
• ⅓ cup pecan pieces; very finely chopped
• ⅓ cup milk
• 1 teaspoon granulated fructose or other sugar replacement
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 recipe Cream Cheese Glaze (optional)

1. Preheat oven to 350ºF. Grease and flour a 3 quart size tube pan.
2. Combine flour, cocoa, 3 tablespoons granulated fructose and baking powder and sift into a large mixing bowl.
3. Add 1¼ cups milk, butter and eggs and beat until smooth and creamy. Pour into prepared pan. Set aside.
4. In another bowl combine flour, pecans, ⅓ cup milk, 1 teaspoon granulated fructose, baking powder and vanilla extract with a fork until well blended.
5. Spoon in a ring over center of chocolate layer being careful not to touch sides of pan with filling mixture.
6. Bake in a preheated oven for 35 minute or until toothpick inserted in center comes out clean.
7. Cool in pan for 20 to 25 minutes, invert onto plate or rack and let cool completely. Frost with Cream-Cheese Glaze if desired.

Makes 24 servings

• 8 ounces cream cheese; softened
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1½ cups powdered sugar

1. In medium bowl, combine cream cheese, lemon juice, lemon peel and powdered sugar.
2. With portable electric mixer at high speed, beat mixture until smooth. Set aside.