Chocolate Bundt Cake Diabetic Friendly Recipes

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

Steps:

• 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.

CHOCOLATE ZUCCHINI CAKE (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 350°F
• Spray a 9 x 13 baking pan with nonstick cooking spray.
• In a large bowl, combine the first seven ingredients and mix well.
• Add remaining ingredients and stir until well blended.
• Pour into prepared pan.
• Bake for 30-35 minutes, until an inserted toothpick comes out clean.
• Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).

DIABETIC FRIENDLY- BANANA BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Coat Bundt pan with BAKERS JOY cooking spray or grease and flour Bundt pan very well. BEAT- ALL ingredients (EXCEPT bananas and walnuts)In large mixing bowl with an electric mixer on medium setting for 2 minutes, scraping bowl occasionally. Beat in bananas. Stir in walnuts. Spread in prepred Bundt pan. ***(PREPARE GLAZE: while cake is baking). BAKE: About 40 minutes or until toothpick inserted in cake comes out clean. COOL: 30 to 45 minutes on cooling rack.
• 2. INVERT: Cake on to cake plate while slightly warm. TOP: Cake with glaze OR dust with powdered sugar and cover with cake taker top. SERVE... ENJOY!
• 3. GLAZE: Mix all glaze ingredients together until smooth and medium to thin consistancy. Add additional skim milk if needed to make glaze pourable. Pour slowly over cake filing center of cake with any extra glaze. Spoon this glaze several times back over cake. Top with a few walnuts if desired. OR OPTION: Dust cake lightly with powdered sugar.

CHOCOLATE BUNDT CAKE - DIABETIC FRIENDLY

Steps:

• 1. 1.) Preheat oven to 325 degrees F. 2.) Coat Bundt pan with BAKERS JOY cooking spray. 3.) In large mixing bowl, beat all ingredients together until well blended. (Mixture will be thick) 4.) Pour batter to prepared pan. 5.) Bake approx. 35 minutes or until inserted toothpick comes out clean. (DO NOT overbake). *** Meanwhile, make CAKE GLAZE *** (OPTIONAL) (see recipe below). 6.) Cool cake about 10-15 minutes on cooling rack. 7.) Invert on to serving plate. 8.) Cool and drizzle with glaze, if desired. (OR dust with powdered sugar/cinnamon mixture). 9.) Top with roasted almond slivers. 10.) Cover cooled cake with cake taker ...enjoy! *Refrigerate leftovers (covered).
• 2. *** GLAZE *** (OPTIONAL) 1.) In small bowl, mix all ingredients,(except roasted almonds) until smooth. OR DUST: Lightly with powdered sugar/cinnamon mixture (to save some calories and carbs!)