Chocolate Oat Bran Cake (Diabetic)

A healthy snack cake. Do NOT sub Splenda for the 1/3 cup sugar in the dry ingredients. The sugar helps keep cake moister. Eat plain or with a dollop of sugar-free Cool Whip.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• 1  cup  oat bran
• 1  cup water
• 1  large egg
• 1⁄3 cup canola oil
• 1⁄3 cup Splenda granular
• 1  teaspoon vanilla extract
• 1  teaspoon  chocolate extract (optional)
• 1  tablespoon white vinegar
• 1  cup all-purpose flour
• 1⁄3 cup sugar
• 1⁄4 cup  unsweetened cocoa powder
• 2  tablespoons instant dry milk powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon salt

Directions

1. Mix lightly, in a mixer bowl, the oat bran, water, egg, oil, Splenda, extracts, and vinegar. Let stand 30 to 45 minutes. DO NOT SKIP THIS STEP!
2. Preheat oven to 350°F Coat a 9-inch square cake pan with non-stick cooking spray.
3. Stir remaining dry ingredients together in a separate bowl to blend well.
4. Add dry ingredients to bran mixture and mix at medium speed about 1 minute.
5. Spread batter evenly into prepared cake pan.
6. Bake for about 35 minutes, or until cake tester comes out clean from center.
7. Cool on wire rack. Cut into 16 squares.