Easy Diabetic Chocolate Cake Food

SUGAR FREE CHOCOLATE CAKE

Steps:

• Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
• Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
• Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
• Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 - 2 minutes o make sure sweetener is dissolved.
• Add Wet Ingredients to eggs: Melt butter in microwave and to the egg mixture, along with the sour cream and cooled instant coffee. Whisk vigourously until all the lumps are gone and it is smooth, silky and a caramel like colour. (about 2 minutes or so)
• Combine Dry and Wet Ingredients: Make a well in the centre of the dry ingredients and pour in wet ingredient mixture. Use a spatula to mix through, making sure to blend in all the flour. Set Aside.
• Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that "just melted"stage)
• Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter.
• Bake: Bake for 30 minutes. To test if cake is cooked, insert a skewer into the centre. If it comes out clean, almost clean with few crumbs, cake is cooked. Let cool on a wire rack before slicing. Store in an air tight container at room temperature for 3 to 4 days.

SUGAR FREE CHOCOLATE CAKE

Steps:

• 1. Preheat oven 325. Grease and flour two 9" round cake pans or line cupcakes with liners
• 2. Place all ingredients in electric mixer bowl and beat on high speed for 3 minutes, scraping down sides once. Pour into pans.
• 3. Bake 55 minutes or until toothpick comes out clean. Cupcakes bake 20-25 minutes.
• 4. FROST: Norene Dowell's No Guilt Cream Cheese Frosting

EASY DIABETIC CHOCOLATE CAKE!

Steps:

• In a bowl sift soy flour, cocoa powder, salt, and baking soda.
• Add egg, splenda, oil, and vanilla. Mix until combined.
• Line a small microwave safe bowl with a cup shaped(not cone) coffee filter.
• Pour batter into bowl and microwave on high for aprox. 1 minute or until there are no wet spots.
• Take cake out of coffee filter and set on paper towl to cool.
• Combine frosting ingredients in a small bowl.
• Cut cooled cake across creating two layers.
• Frost bottom layer and replace top layer.
• Frost top of cake and sides and decorate with strawberry slices.

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

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.