Chocolate Splenda Cake Diabetic Recipes

CHOCOLATE SPLENDA CAKE (DIABETIC)

Steps:

• To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
• (375 ml sweet milk).
• Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
• Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
• For Glaze:.
• Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

SUGAR FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.
• Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
• In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
• Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
• After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
• Place one cake layer on a plate.
• Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.
• Place the second cake on top.
• Frost the top and outside of the cake (if desired) with the remaining frosting.
• Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

SPLENDA FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.
• Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
• Remove top of double boiler or bowl from heat and whisk Splenda into chocolate mixture. Add eggs and whisk well.
• Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
• Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
• Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

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 CAKE IN A MUG (DIABETIC, LOW SODIUM)

Steps:

• Optional: Add 2 tbsp chocolate chips.
• Reduce flour by 1 - 2 tsp if using all purpose.
• Mix dry ingredients in a coffee mug.
• Whisk egg white in a separate cup, add remaining wet ingredients, whisk to mix well. If your applesauce is thick, dilute with a bit of water before using.
• Add to dry ingredients. Mix well.
• Microwave 3 minutes on high. (1000W). The cake will likely rise above the top of the cup but that's OK.
• Let stand 1 - 2 minutes to finish rising and cool slightly.
• Run a knife around inside of cup, tip out and eat.
• If you diet allows it, this is nice with a bit of vanilla ice cream. Otherwise try it with some diet whipped topping.