The best low fat cake iv ever made, i used 3/4 cup splenda and 1/2 cup sugar and wiped the egg whites and it worked really well.
I made this for DH's birthday. It had a much better texture than other low fat cake recipes that we have tried. But it had a little bit of an odd taste to it. I think it may be from the yogurt. I will make it with sour cream next time. Hopefully that will resolve the issue. If it does, this will be my go to recipe for low fat chocolate cake.
My cake turned out moist and with a nice texture, but not sweet at all! Next time I will double the Splenda sugar mix.
Yummy! Made it today and cant even tell it is low fat. Like the other reviews stated i used 1/4 cup brown sugar (not splenda) and 3/4 cup splenda. I also frosted it with pudding frosting recipe 54411 using sugar free pudding and cool whip and non-fat milk. I will absolutely be making this again!
I thought this was okay but didn't really wow me..good for low fat but I just couldn't get past the texture...it's very spongey just like a microwave cooked cake and that doesn't really appeal to my tastes...always good to try something new though so thanks for posting!
I'm amazed by this chocolate cake and cannot believe that it's sugarfree. This will be my go to diabetic friendly dessert along with the "absolutely sugar free frosting"...in choco, of course. It seriously did not taste like sugar free or low fat. I did follow another reviewer's advice and did half spenda and half brown sugar splenda...but I used the splenda recipe for brown sugar, which is pancake syrup mixed in with the splenda. I didn't add the coffee crystal though, and the recipe didn't need it for my taste. Just try it:)
Fortunatley for me, Kitten adds some little hint or tip to the intro of her recipes. I come away always knowing something more than just how to make her recipe. Nothing prepared me for the biggest surprise I've had in a long time. Not only is it easy to make,but it's even easier to eat! The texture is soft, chccolate-y and just plain 'ol good! Thanks to you, Kitten, I now can have something sweet and deliscious while I'm trying to lose a few pounds! I don't know why in the world this recipe doesn't have ten tons of 5-star reviews!! It's so aswesome, I highly recommend this recipe, you'd never guess it was low-fat! I don't even frost this!
A great low fat cake that satisfied my chocolate craving! I did use the half white sugar and half Splenda, plain yogurt, and two whole eggs. Topped with a dollop of Cool Whip and had a very nice dessert. Made and reviewed for Kitten's Recipe Tag Game.
Thank you so much for this great recipe. I used 1 cup splenda and 1/4 cup sugar and it turned out great. I also added 1/2 cup of milk chocolate chips (maybe next time i'll use 1 cup ;) ). At first when it was still hot it tasted like a very lowfat cake which was not that good, but then when i left it for 2 hours I was suprised that it tasted really really yummy. Thank you
I have never tried a low-fat cake before and really didn't know what to expect. I was pretty happy with this one. The texture came out kind of spongy which is different than what I'm used to but the different texture wasn't bad. As far as taste goes you can tell it's a low-fat cake, but what I did was add half a bag of semisweet chocolate chips and this made all the difference. I know they add a bit more calories and fat but they REALLY turned this cake into something special. I will definitely be making this again, thanks!