Diabetic Sugar Free Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cake:2 cups Splenda1 3/4 cups oat flour3/4 Hershey's unsweeted cocoa1 1/2 tsp baking powder1 1/2 tsp baking soda1 tsp salt1 tsp cinnamon1/2 cup liquid eggs (egg beaters)1 cup skim milk1/2 cup extra virgin olive oil2 tsp vanilla extract1 cup boiling waterGlaze:3 TBS Splenda1 TBS Hershey's unsweetened cocoa1 tsp cinnamon4 tsp water
Heat oven to 350 degrees. Grease (or use cooking spray)and flour a 13 x 9 pan.
Cake:
Stir together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 20-25 minutes.
Glaze:
Mix 3 TBS. Splenda, 1 TBSP Cocoa, 1 tsp cinnamon and 4 tsp water. Drizzle over cake.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ELISE17.
Cake:
Stir together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 20-25 minutes.
Glaze:
Mix 3 TBS. Splenda, 1 TBSP Cocoa, 1 tsp cinnamon and 4 tsp water. Drizzle over cake.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ELISE17.
Nutritional Info Amount Per Serving
- Calories: 138.3
- Total Fat: 9.1 g
- Cholesterol: 0.5 mg
- Sodium: 443.1 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.2 g
- Protein: 4.6 g