Died And Gone To Heaven Cake Food
DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION
** 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
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.
DIED AND GONE TO HEAVEN CHOCOLATE CAKE
Make and share this Died and Gone to Heaven Chocolate Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
- Dust with flour and shake out excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
- Add buttermilk, brown sugar, eggs, oil and vanilla.
- Beat on medium speed for 2 minutes.
- Whisk in coffee until well blended.
- Pour into the prepared pan.
- Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
- Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
- Set the cake on a serving plate and drizzle the icing over the top.
DIED AND WENT TO HEAVEN CHOCOLATE CAKE
Make and share this Died and Went to Heaven Chocolate Cake recipe from Food.com.
Provided by lhbishop
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Lightly oil a 12 cup bundt pan or coat it with non-stick cooking spray and dust the pan with flour, and shake out excess.
- In large bowl, whisk together flour, white sugar, cocoa, baking soda, baking powder, salt.
- Add buttermilk, brown sugar, eggs, oil, vanilla.
- Beat with electric mixer on medium speed for 2 minutes.
- Whisk in hot coffee until completely incorporated -- (the batter will be quite thin).
- Pour batter in pan.
- Bake 35-40 minutes.
- Test with toothpick. Cool in pan for 10 minutes.
- Remove and cool completely.
- Icing.
- Mix all ingredients. Put cake on serving dishes and drizzle.
Nutrition Facts : Calories 238.1, Fat 4.9, SaturatedFat 1.1, Cholesterol 27.2, Sodium 334.1, Carbohydrate 47.2, Fiber 1.7, Sugar 34.3, Protein 3.7
DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE
This foolproof cake is one of Eating Well magazine's most poular recipes. Dutch-process cocoa is preferred here for its deep chocolate falvor.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin).
- Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- TO MAKE ICING:.
- In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.
Nutrition Facts : Calories 232, Fat 4.8, SaturatedFat 0.8, Cholesterol 26.6, Sodium 318.1, Carbohydrate 46.5, Fiber 1.7, Sugar 33.5, Protein 3.2
DIED & WENT TO HEAVEN CHOCOLATE CAKE
Steps:
- 1. CAKE: Preheat oven to 350 degrees.
- 2. Lightly oil a 12-cup bundt pan or coat it with non-stick cooking spray.
- 3. Dust the pan with flour, shaking out excess.
- 4. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
- 5. Add buttermilk, brown sugar, eggs, oil and vanilla.
- 6. Beat with an electric mixer on medium speed for 2 minutes.
- 7. Whisk in hot coffee until completely incorporated.
- 8. The batter will be quite thin.
- 9. Pour the batter into the prepared pan.
- 10. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
- 11. Cool the cake for 10 minutes.
- 12. Remove from pan and let cool completely on rack.
- 13. ICING: In a small bowl, whisk together confectioner\'s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
- 14. Set the cake on a serving platter and drizzle the icing over the top.
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- Preheat oven to 350 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
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