Reduced Sugar Chocolate Caramel Pecan Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 65.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 34.6 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.7 g
- Protein: 1.4 g
View full nutritional breakdown of Reduced Sugar Chocolate Caramel Pecan Cake calories by ingredient
Introduction
This is just a low sugar version of the original submitted by AH32605 that I make for diabetic friends This is just a low sugar version of the original submitted by AH32605 that I make for diabetic friendsNumber of Servings: 12
Ingredients
-
Smucker's Sugar Free Caramel Topping
Pillsbury Moist Supreme Reduced Sugar Devil's Food
3 Egg whites
1/2 cup unsweetened applesauce
1-1/4 water
1/2 cup chopped pecans
1 Tbsp Powdered Sugar or Splenda
Directions
Preheat your oven to 350.
Spray a springform pan with cooking spray (preferably the kind with flour in it for baking). It also helps to line the bottom of the pan with a piece of parchment paper you've cut out (don't forget to spray over the parchment paper as well!).
Start by pouring half the cake mixture into the springform pan.
Bake 15 min or until done.
After 15 minutes, pour sugar free caramel dip on top of the cake in the pan. Then, pour the rest of the cake mixture on top of the caramel. After pouring the rest of the mixture, sprinkle pecans on top and place back into the oven for 25 more minutes.
After the cake has cooled, remove it from the pan and dust it with a little powdered sugar.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user EMILYOK.
Spray a springform pan with cooking spray (preferably the kind with flour in it for baking). It also helps to line the bottom of the pan with a piece of parchment paper you've cut out (don't forget to spray over the parchment paper as well!).
Start by pouring half the cake mixture into the springform pan.
Bake 15 min or until done.
After 15 minutes, pour sugar free caramel dip on top of the cake in the pan. Then, pour the rest of the cake mixture on top of the caramel. After pouring the rest of the mixture, sprinkle pecans on top and place back into the oven for 25 more minutes.
After the cake has cooled, remove it from the pan and dust it with a little powdered sugar.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user EMILYOK.