DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION
** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.
Provided by Annacia
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
- Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
- Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
- Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
- Pour batter into cake pan or bundt pan.
- Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
- Note.
- Exchanges per Serving: 2 Starches, 2 Fats.
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melanie bhoolia
[email protected]I'm not sure what I did wrong, but my cake turned out dry and crumbly. I followed the recipe exactly, but it just didn't work out.
Alese Parker
[email protected]This cake is a bit too sweet for my taste, but it's still pretty good. I think I'll try making it with less sugar next time.
Kim Romero
[email protected]I'm so glad I found this recipe! I've been looking for a good diabetic-friendly chocolate cake for a long time. This one is definitely a keeper.
Tib bangla official you tube channel
[email protected]This cake was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Usman Ali Gujjar
[email protected]I'm not a big fan of chocolate cake, but this one was really good. The cake was moist and flavorful, and the frosting was light and fluffy. I would definitely make this again.
For amineonly
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I've made it for birthday parties, potlucks, and even just for a simple dessert at home. It's always a hit.
Amber Landholt
[email protected]I made this cake for my diabetic mother, and she loved it! It's the perfect balance of sweetness and chocolate flavor, and it's not too heavy.
sadiqullah Achakzai
[email protected]This was the worst chocolate cake I've ever had. It was dry, dense, and flavorless.
Jihad Sk
[email protected]This cake is amazing! It's so moist and chocolatey, and the frosting is the perfect complement. I will definitely be making this again.
Technical Marof 007
[email protected]This cake was a huge disappointment. It was dry and crumbly, and the frosting was too sweet. I followed the recipe exactly, but it just didn't turn out right.
Mia Tobin
[email protected]I've made this cake several times now, and it's always a hit. It's so easy to make, and it always turns out perfectly. The cake is moist and fluffy, and the frosting is rich and creamy. I love that it's a diabetic-friendly recipe, so I can enjoy it w
Teresa Jacobs
[email protected]This chocolate cake was incredibly delicious! I made it for a diabetic friend's birthday, and everyone loved it. The cake was moist and rich, and the frosting was light and fluffy. It was the perfect balance of sweetness and chocolate flavor.