Sugar Free Chocolate Cake Roll Recipes

SUGAR FREE CHOCOLATE CAKE

Steps:

• Directions.
• In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
• Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
• Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
• The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.

SUGAR-FREE CHOCOLATE CAKE ROLL

Steps:

• Cake.
• Preheat oven to 400°F Spray 15"x10"x1" jelly roll pan with non-stick cooking spray. Line with waxed paper. Coat waxed paper well with a non-stick cooking spray.
• Sift dry ingredients together into a medium mixing bowl. Set aside. In a large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Sprinkle 2 tablespoons of SugarTwin® over mixture and beat until stiff peaks form. Set aside.
• In a second large mixing bowl, beat egg yolks at medium-high speed until thick and lemon colored, 5 minutes. Lower speed; blend in milk and flavorings. Add sifted dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping bowl occasionally.
• Pour batter mixture over egg whites. With rubber spatula, carefully fold by hand until evenly blended. Pour into prepared pan; bake 7 minutes until done.
• Allow cake to set 1 minute; loosen around edges. Invert onto clean towel; roll with towel from narrow end, leaving open side on bottom. Cool completely on a wire rack.
• Unroll; spread cake with SugarTwin® Whipped Frosting (see recipe below) to within 1/2" of edges. Roll cake from narrow end; place on serving platter. Decorate with confectioner's sugar and toasted sliced almonds, if desired.
• Chill. To serve, slice diagonally into pieces.
• For best results, eggs should be at room temperature before using.
• Whipped Frosting.
• Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
• Combine non-dairy creamer and milk. Whip at highest speed until stiff peaks form, scraping bowl occasionally. Add SugarTwin® and flavoring and blend. Refrigerate. For best results, use promptly. Makes about 1 cup.