Before the days of my "Diabetic Watch" I made this cake, still in a bundt pan without frosting or icing, but I didn't worry about sugar or fats. I decided I wanted to still make my cake and eat it too, so I did a Diabetic remake of it. Hubby said he couldn't tell the difference so I must have done OK.
Ina's Chocolate Cake Redux
* 1 3/4 cups whole wheat pastry flour
* 2 cups Splenda
* 3/4 cups good cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1 cup fat-free buttermilk, shaken
* 1/2 cup canola oil (can sub apple sauce)
* 1/2 cup egg beaters
* 1 teaspoon pure vanilla extract
* 1 cup freshly brewed hot coffee
Spray bundt pan with PAM and bake at 350 degrees for 35 mins.
Cool for 30 mins invert onto cake plate. Can serve with confectioners sugar but I use Cool-Whip FREE.
Serving size is 1/12th.
No comments:
Post a Comment
Thank you for taking time out of your busy day to visit a part of my little world. Just remember, beauty is in the eye of the beholder and in the world of food....."va tutto bene" (it's all good).