SPLENDA WHOLE WHEAT CHOCOLATE CAKE
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 138.9
- Total Fat: 8.9 g
- Cholesterol: 25.7 mg
- Sodium: 345.5 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.1 g
- Protein: 4.0 g
View full nutritional breakdown of SPLENDA WHOLE WHEAT CHOCOLATE CAKE calories by ingredient
Introduction
An adaptation of traditional Deep Chocolate Cake. A delicate, fine textured chocolate cake top with a dusting of powdered Splenda. An adaptation of traditional Deep Chocolate Cake. A delicate, fine textured chocolate cake top with a dusting of powdered Splenda.Number of Servings: 15
Ingredients
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2 cups Splenda
1-3/4 cups whole wheat flour
3/4 cup cocoa, dutched
1-1/2 tsps. baking soda
1-1/2 tsps. baking powder
1 tsp. salt
2 med. eggs
1 cup 1% milk
1/2 cup canola oil
2 tsps. vanilla extract
1 cup boiling water
1/4 cup Splenda, powdered
Directions
Preheat oven 350 degrees F.
Grease and flour a 13X9X2 rectangular pan
In large mixing bowl combine dry ingredients.
Add eggs, milk, oil, and vanilla.
Beat on med. speed for 2 mins.
Stir in boiling water. Batter will be thin.
Pour into rectangular pan.
Bake 35-40 mins. or until wooden toothpick inserted in center comes out clean.
Cool completely. Do not remove from pan.
Sift 1/4 cup powdered Splenda over top of cooled cake. Splenda can be powdered in a food processor.
Number of Servings: 15
Recipe submitted by SparkPeople user TALAMAR.
Grease and flour a 13X9X2 rectangular pan
In large mixing bowl combine dry ingredients.
Add eggs, milk, oil, and vanilla.
Beat on med. speed for 2 mins.
Stir in boiling water. Batter will be thin.
Pour into rectangular pan.
Bake 35-40 mins. or until wooden toothpick inserted in center comes out clean.
Cool completely. Do not remove from pan.
Sift 1/4 cup powdered Splenda over top of cooled cake. Splenda can be powdered in a food processor.
Number of Servings: 15
Recipe submitted by SparkPeople user TALAMAR.
Member Ratings For This Recipe
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