The Recipe
Died and Went to Heaven Chocolate Cake,diabetic Version
12
Ingredients
DESCRIPTION
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.
INGREDIENTS
- 1 3/4 cups all-purpose flour
- 1/2 cup Splenda granular
- 1/2 cup Splenda brown sugar blend
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- 1/4 cup vegetable oil
- 1/2 cup Egg Beaters egg substitute
- 2 teaspoons vanilla extract
- 1 cup hot strong black coffee
DIRECTIONS
NUTRITION
| Calories | 158 | 8% | |
| Cholesterol | 1 | 0% | |
| Carbohydrates | 22 | 8% | |
| Fat | 7 | 9% | |
| Protein | 5 | 9% |
