This cake is amazing and easy. Its the recipe off the back of the Hershey's Cocoa box. I use olive oil, whole wheat flour, and dark cocoa. Sometimes I use brewed coffee in place of the milk in the frosting, which is also delicious!
Sugar Free Chocolate Frosting. 2 ounces unsweetened chocolate, melted and cooled (can use the Baker's or Ghirardelli 1-ounce squares); 1/3 cup heavy whipping cream; 1/2 cup unsalted butter, softened; 4 tablespoons granulated splenda (6 of the little packets); 1 teaspoon unsweetened cocoa powder; 1 teaspoon pure vanilla extract; 1/2 teaspoon chocolate extract (optional)