Chocolate Oat Bran Cake Diabetic Food

CHOCOLATE SPLENDA CAKE (DIABETIC)

Steps:

• To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
• (375 ml sweet milk).
• Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
• Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
• For Glaze:.
• Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

OAT-BRAN CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

CHOCOLATE OAT BRAN COOKIES WITH CHOCOLATE CHIPS

Steps:

• Mix oat bran and water, let stand at room temperature for 30-45 minutes .
• (This timing is very important.) Cream margarine, sugar and sugar substitute together until light and fluffy.
• Add egg whites and vanilla and mix at medium speed for 30 seconds Scrape down the bowl Stir flour, cocoa, soda, dry buttermilk and salt together to blend well.
• Add to the creamed mixture along with the oat bran mixture and mix at medium speed to blend.
• Add chocolate chips to dough Drop by tablespoonful onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil.
• Bake at 375° for 12 minutes.
• (The cookies will not be crisp if they are not baked the full length of time.) Remove from hot cookie sheets to wire racks to cool.
• Use 1 cookie per serving.
• This recipe is a good source of fiber.
• Food exchanges per serving (1 cookie): 2/3 bread and 1 fat Low sodium diets: omit salt, use salt-free margarine Low-cholesterol diets: May be used as written.