Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Died and Went to Heaven Chocolate Cake,diabetic Version Recipe
    Lost? Site Map

    Died and Went to Heaven Chocolate Cake,diabetic Version

    Died and Went to Heaven Chocolate Cake,diabetic Version. Photo by Photo Momma

    1/4 Photos of Died and Went to Heaven Chocolate Cake,diabetic Version

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Annacia's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
    3. 3
      Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
    4. 4
      Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
    5. 5
      Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
    6. 6
      Pour batter into cake pan or bundt pan.
    7. 7
      Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
    8. 8
      Note.
    9. 9
      Exchanges per Serving: 2 Starches, 2 Fats.

    Ratings & Reviews:

    • on February 23, 2008

      55

      This cake will be my standard family chocolate cake from now on...it was everything the intro promised: moist with a well rounded chocolate flavour minus the sugar and high fat. I would never downgrade a review due to recipe changes I must make to feed my family members who are diabetic, but when I make these changes successfully I want to share them with others who may have the same needs. This gem of a recipe has already been tweaked to make it suitable, so the only other alteration I made was to substitute 3/4 of a cup of spelt flour for part of the all purpose flour, and other than the cake perhaps not rising quite as high as without spelt, the flavour was still excellent, and the cake moist. I could not detect a coffee flavour, but I understand that the addition of coffee serves to intensify the deep chocolate flavour of cocoa. It worked! I will use this recipe to make a layer cake also, as I'm sure it would adapt to a 9x13 or 9 inch round pans, but next time I will either line the pan with parchment, or grease and "flour" with a light dusting of cocoa for a perfect release. Probably because of the spelt flour, or because I didn't leave it in the pan for the full 5 minutes before turning it onto the rack, one little tear occurred, but I am quite sure it was my fault, not the recipe's. Thanks for this great dessert recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2010

      55

      I have made this recipe twice now and love it. I replaced the oil with applesauce to lower the points and it turned out great. I also upped the splenda to 3/4 cup to make it a little sweeter. After adjusting the ingredients my calculation shows that the whole cake has 38 points.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2010

      55

      OMG!!! Made this cake as a wedding cake (had to bake 5 batches of it) and it was AWESOME!!! You couldn't even tell it was diabetic... taste was delicious, crumb was just like a regular cake. Thank you so much for posting it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

    Advertisement

    Nutritional Facts for Died and Went to Heaven Chocolate Cake,diabetic Version

    Serving Size: 1 (100 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 195.0
     
    Calories from Fat 61
    31%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.4 g
    7%
    Cholesterol 1.2 mg
    0%
    Sodium 395.0 mg
    16%
    Total Carbohydrate 31.4 g
    10%
    Dietary Fiber 2.7 g
    10%
    Sugars 6.1 g
    24%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    Splenda granular

    Egg Beaters egg substitute

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites