TNT Unbelieveable Chocolate SF Cake
Mar 25, 2007 14:51:13 GMT -8
Post by barbogold on Mar 25, 2007 14:51:13 GMT -8
TNT Unbelieveable Chocolate Cake Sugar Free
From Marlene Koch’s book 375 Sensational Recipes
Serves 9
Spray 8x8 pan- Preheat oven to 350
Ingredients:
¼ c. vegetable oil (she used canola)
1 large egg
1-2 tsp. vanilla (she used 1 tsp.)
¼ c. brown sugar packed (I used ¼ c. brown sugar blend)
1 c. Splenda granular
1 c. low-fat buttermilk
1 ¼ c. cake flour
¼ tsp. salt (she uses no salt)
1 tsp. baking soda
1 tsp. baking powder
¼ c. Droste or European Dutch-Process cocoa powder
(She uses Hershey’s European)
¼ c. hot water
In a large bowl, whisk together the oil and egg for one minute until thick and frothy. Add vanilla, brown sugar blend and Splenda. Beat with a whisk for 2 more minutes until mixture is smooth and the sugars have been thoroughly beaten into the mixture. Add 1 c. buttermilk and mix.
Using a sifter, or metal sieve, sift flour, b. powder, b. soda and cocoa powder into the liquid mixture. Whisk vigorously for 1-2 minutes until batter is nice & smooth. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.
Pour batter in prepared cake pan and tap pan on counter to level surface & help remove any air bubbles. Bake 18-20 min. or just until the center springs back when touched and cake tester or toothpick come clean. Do not overcook. Remove the cake from oven and cool.
Writer sifts with 2 tsp. powdered sugar. I made sugar free frosting instead.
160 calories per serving, 22 grams carb, protein 3 grams, Fat 7 grams,
1 gram saturated, Fiber 1 gram, sodium 200 mgs.
WW point comparison = 4points
Diabetic exchange = 1.5 carbs, 1 fat
From Marlene Koch’s book 375 Sensational Recipes
Serves 9
Spray 8x8 pan- Preheat oven to 350
Ingredients:
¼ c. vegetable oil (she used canola)
1 large egg
1-2 tsp. vanilla (she used 1 tsp.)
¼ c. brown sugar packed (I used ¼ c. brown sugar blend)
1 c. Splenda granular
1 c. low-fat buttermilk
1 ¼ c. cake flour
¼ tsp. salt (she uses no salt)
1 tsp. baking soda
1 tsp. baking powder
¼ c. Droste or European Dutch-Process cocoa powder
(She uses Hershey’s European)
¼ c. hot water
In a large bowl, whisk together the oil and egg for one minute until thick and frothy. Add vanilla, brown sugar blend and Splenda. Beat with a whisk for 2 more minutes until mixture is smooth and the sugars have been thoroughly beaten into the mixture. Add 1 c. buttermilk and mix.
Using a sifter, or metal sieve, sift flour, b. powder, b. soda and cocoa powder into the liquid mixture. Whisk vigorously for 1-2 minutes until batter is nice & smooth. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.
Pour batter in prepared cake pan and tap pan on counter to level surface & help remove any air bubbles. Bake 18-20 min. or just until the center springs back when touched and cake tester or toothpick come clean. Do not overcook. Remove the cake from oven and cool.
Writer sifts with 2 tsp. powdered sugar. I made sugar free frosting instead.
160 calories per serving, 22 grams carb, protein 3 grams, Fat 7 grams,
1 gram saturated, Fiber 1 gram, sodium 200 mgs.
WW point comparison = 4points
Diabetic exchange = 1.5 carbs, 1 fat