Diabetic Chocolate Cake

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 76.1

Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 53.9 mg
Total Carbs: 9.9 g
Dietary Fiber: 0.8 g
Protein: 1.5 g

View full nutritional breakdown of Diabetic Chocolate Cake calories by ingredient

Introduction

I swapped out the white sugar for SPLENDA to make it more diabetic-friendly. I swapped out the white sugar for SPLENDA to make it more diabetic-friendly.

Number of Servings: 16

Ingredients

2/3 cup (150 mL) SPLENDA No Calorie, Granulated

2/3 cup (150 mL) all-purpose flour

1 teaspoon (5 mL) baking powder

1 pinch salt

6 ounces (170 mL ) semisweet chocolate

1/2 cup (125 mL) hot water

4 egg whites

1 teaspoon (5 mL) vanilla

Icing sugar (optional)

Directions

1. Preheat oven to 350F. Butter and flour an 8" square cake pan.

2. Stir together SPLENDA, flour, baking powder and salt. Set aside.

3. In large heatproof bowl set over hot (not boiling) water, melt chocolate with water, stirring until smooth. Remove from heat. Let cool slightly. Whisk in egg whites and vanilla.

4. Stir the dry ingredients into the chocolate batter just until combined. Pour into 8-inch square prepared cake pan.

5. Bake on the top rack of a 350°F oven for 15 to 20 minutes or until edges pull away from pan (check at 15 minutes). Do not overcook.

6. Let cool on rack; dust with icing sugar if desired.

Number of Servings: 16

Recipe submitted by SparkPeople user DSTATZ.