Chocolate Pudding Cake Diabetic Friendly Food

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

Died and Went to Heaven Chocolate Cake,diabetic Version image

PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO. Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.

Provided by Annacia

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
1/2 cup Egg Beaters egg substitute
2 teaspoons vanilla extract
1 cup hot strong black coffee

Steps:

Preheat oven to 350 degrees F.
Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
Pour batter into cake pan or bundt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Note.
Exchanges per Serving: 2 Starches, 2 Fats.

CHOCOLATE PUDDING CAKE II

Chocolate Pudding Cake II image

It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.

Provided by Carol Irwin Cameron

Categories Desserts Cakes Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup packed brown sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Steps:

Preheat oven to 350 degrees F ( 175 degrees C).
In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g

LEMON PUDDING CAKE (DIABETIC)

Lemon Pudding Cake (Diabetic) image

Make and share this Lemon Pudding Cake (Diabetic) recipe from Food.com.

Provided by Bluenoser

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs, separated
1/4 cup lemon juice
1/2 cup milk
1 teaspoon fresh lemon peel, grated
2 tablespoons sugar substitute
1 dash salt
1/3 cup flour, sifted

Steps:

Beat egg yolks til creamy.
Add lemon juice, milk, lemon peel, sugar substitute, salt and flour.
Beat to blend thoroughly.
Stiffly beat egg whites.
Gently fold egg yolk mixture into egg whites.
Pour mixture into 1 qt well greased baking dish.
Set dish in pan and add 1/2 inch of water to the pan.
Bake 350F 30 mins or til lightly browned and puffy.
to MICROWAVE:.
cook on defrost 15-17 minutes. Turn dish 1/4 turn every five minutes.

Nutrition Facts : Calories 90.5, Fat 3.3, SaturatedFat 1.2, Cholesterol 108.6, Sodium 71.1, Carbohydrate 10.5, Fiber 0.3, Sugar 3.3, Protein 4.7

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