Died and Went to Heaven Chocolate Cake,diabetic Version

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

** 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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Annacia
Contributor
@Annacia
Contributor
"** 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."
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  1. teresaburch44
    Can you substitute oat flour for the all pourpose flower in the chocolate cake recipe?
    Replies 1
  2. Dawn S.
    Can I use regular eggs instead of egg substitute?
    Replies 1
  3. cburkey1
    My son can’t tolerate Splenda. What can I substitute?
    Replies 1
  4. doloresjackson9476
    What size deep cake pan, if you don't have a Bundy pan?
    Replies 1
  5. Rebecca S.
    I want to sub at least part of the all purpose flour with almond flour to cut down on the carbs. Any suggestions on the ratio?
    Replies 1
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