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Delicious No-Sugar-Added Chocolate Cake Recipe

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Ingredients

Adjust Servings:
1/2 cup milk
1/3 cup splenda granular
1/2 teaspoon vanilla extract
1/4 cup hersheys cocoa powder, unsweetened
2 eggs
1 cup splenda granular
3/4 cup all-purpose flour
1/8 teaspoon salt
2/3 cup powdered milk
2/3 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup milk

Nutritional information

2113.5
Calories
1378 g
Calories From Fat
153.2 g
Total Fat
37.2 g
Saturated Fat
489 mg
Cholesterol
1710.5 mg
Sodium
128.7 g
Carbs
6.5 g
Dietary Fiber
33.7 g
Sugars
56.7 g
Protein
658g
Serving Size

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Delicious No-Sugar-Added Chocolate Cake Recipe

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    Cuisine:

    I'm really confused by the nutritional information. Over 2,000 calories for one serving?

    • 55 min
    • Serves 1
    • Easy

    Ingredients

    Directions

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    Sugar Free Chocolate Cake, This is a recipe for sugar free chocolate cake I discovreed while trying to bake with Splenda that it rejects oil/ fat, making cakes disgustingly greasy, and leaving a bad aftertaste This cake is fluffy and tastes like chocolate cake, not overpowering or leaving a horrible aftertaste It’s also moist and fluffy It’s really cake! It reminds me in texture of those cakes that come for the microwave , I’m really confused by the nutritional information Over 2, 000 calories for one serving?, This is not sugar free though I made it for my husband who has started a no sugar/low carb recipe before reading the nutritional information In an 8 serving cake, there’s at least 5 grams of sugar per slice Am I missing something?


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    Steps

    1
    Done

    Directions.

    2
    Done

    in a Small Saucepan Warm the 1/2 Cup Milk, 1/3 Cup Granulated Splenda, and 1/2 Teaspoon Vanilla Extract. Add in the 1/4 Cup Hershey's Unsweetened Cocoa Powder and Mix Until Blended. Pour the Chocolate Into a Cup or Small Bowl For Use Later.

    3
    Done

    Preheat the Oven to 350 Degrees. in a Medium Mixing Bowl Beat the Two Eggs. Add in the 1 Cup Granulated Splenda, 3/4 Cup All-Purpose Flour, 1/8 Teaspoon (or a Pinch) of Salt, 2/3 Cup Powdered Milk, 2/3 Teaspoon Baking Soda, 1/2 Cup Vegetable Oil. Combine. Add in the Chocolate from Earlier, and Mix Til Blended. Add the 1/2 Cup Milk a Little at a Time to Thin the Batter. It Should Be Just a Little Watery.

    4
    Done

    Pour Into a Buttered Round Nine-Inch Pan. Should Take About 20 Minutes to Cook Depending on the Oven. Check It at 15 to Get an Idea About How Much Longer to Leave It. When a Toothpick Comes Out Clean from the Center, Then It's Done. the Cake Should Be Fluffy, but More Cohesive Than Regular Cake. It Won't Fall Apart. Almost Reminds Me of a Sponge, but Fluffier -- Tastes Good Though.

    5
    Done

    the Cake I Made Was in a Glass Rectangle Pan (not Very Wide), and It Came Out an Inch Thick. For My Purposes That Was Fine, but If You Want a Taller Cake, It Would Be a Good Idea to Make Two and Have the Cake Be Two Layers to Make Up Height. If You Can Find a Good Sugar Free Frosting Recipe or Put Sugar Free Pudding in the Center Between Layers That Would Make It Even Better. or If You Can Double the Recipe. I Don't Know How That Works. I Think It Involves Math of Some Kind, Something About not Doubling the Salt or Sugar or Something.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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