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!
Nutrition Facts : Calories 329 kcal, Carbohydrate 44 g, Protein 5 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 510 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
SUGAR FREE & REDUCED CARBOHYDRATE CHOCOLATE POUND CAKE MIX
Original recipe for a sugar free pound cake. There is a slight grainy texture due to the almond meal used in place for a portion of the flour, but personally I don't mind at all. This is best served the day or day after it's made as it dries out relatively quickly. Left overs may be dried completely and crumbled to be used in place of graham cracker crumbs or slices left whole to be used to make chocolate french toast trifle or tiramisu. Waste nothing!
Provided by the werecat
Categories Dessert
Time 2h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
- Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.
Nutrition Facts : Calories 261.6, Fat 22.2, SaturatedFat 11, Cholesterol 146.4, Sodium 253.6, Carbohydrate 10.9, Fiber 1.8, Sugar 0.7, Protein 6.4
CHOCOLATE POUND CAKE III
A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.
Provided by SDFS
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 52.6 g, Cholesterol 104.5 mg, Fat 19.7 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 11.8 g, Sodium 318.4 mg, Sugar 38.5 g
BASIC CHOCOLATE POUND CAKE
This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! -Doris Fletcher, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 429 calories, Fat 20g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 160mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
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4.4/5 (200)Total Time 1 hr 50 minsCategory DessertCalories 160 per serving
- Preheat your oven to 325 and prep your pan well for nonstick. I mentioned that while a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
- In a medium mixing bowl, whisk or sift together the flour, baking soda, and salt. Set this bowl aside.
- Next, in a large mixing bowl, and at medium speed, beat your butter until creamy. It could take about up to 5-7 minutes to get the creamy texture and for the butter to lighten up in color. Then you can add the sugar alternative and continue to beat until they are creamed together. This step is essential to the success of this cake. It could take a bit of time as a result.
- When your butter and sugar alternative are creamy you can add your eggs one at a time. Beat well between egg additions.
SUGAR FREE CHOCOLATE CAKE - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
4.4/5 (30)Total Time 45 minsCategory SnackCalories 164 per serving
- Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
- Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
- Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
- Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 – 2 minutes o make sure sweetener is dissolved.
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