DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

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DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSIONINGREDIENTSNutrition

  • 1 34cups all-purpose flour
  • 12cup Splenda granular
  • 12cup Splenda brown sugar blend
  • 34cup cocoa powder
  • 1 12teaspoons baking powder
  • 1 12teaspoons baking soda
  • 12teaspoon salt
  • 1 14cups low-fat buttermilk
  • 14cup vegetable oil
  • 12cup Egg Beaters egg substitute
  • 2teaspoons vanilla extract
  • 1cup hot strong black coffee
 DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
  3. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
  4. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
  5. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
  6. Pour batter into cake pan or bundt pan.
  7. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
  8. Note.
  9. Exchanges per Serving: 2 Starches, 2 Fats.

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