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Died And Went To Heaven Chocolate

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Ingredients

Adjust Servings:
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

Nutritional information

195
Calories
61 g
Calories From Fat
6.8 g
Total Fat
1.4 g
Saturated Fat
1.2 mg
Cholesterol
395.1 mg
Sodium
31.5 g
Carbs
2.7 g
Dietary Fiber
6.1 g
Sugars
4.6 g
Protein
100 g
Serving Size

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Died And Went To Heaven Chocolate

Features:
    Cuisine:

    My son cant tolerate Splenda. What can I substitute?

    • 80 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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.,My son cant tolerate Splenda. What can I substitute?,What size deep cake pan, if you don’t have a Bundy pan?


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Grease a Deep Cake Pan or Bundt With Non-Stick Cooking Spray, Set Aside.

    3
    Done

    Blend Flour, Splenda Granulated Sweetener, Splenda Brown Sugar Blend, Baking Powder, Baking Soda, Cocoa Powder and Salt in Large Mixing Bowl.

    4
    Done

    Combine Buttermilk, Oil, Egg Beaters, Vanilla Extract, and Coffee in a Small Bowl.

    5
    Done

    Add Flour to Mixture, Using an Electric Mixer on Medium Speed, Mix Until Smooth (about 2 Minutes).

    6
    Done

    Pour Batter Into Cake Pan or Bundt Pan.

    7
    Done

    Bake For 35 Minutes, Until an Inserted Toothpick in Center of Cake Comes Out Clean. Let Cool in Pan For 5 Minutes.

    8
    Done

    Note.

    9
    Done

    Exchanges Per Serving: 2 Starches, 2 Fats.

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    William Khan

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