Really Good Chocolate Cake
- SERVES
- 12
- SERVING SIZE
- 1 (1-inch) slice
- COOK TIME
- 35 Min
Every once in a while, you just need a piece of Really Good Chocolate Cake. Well, have no fear, because the Test Kitchen has come up with a diabetes-friendly recipe that will let you indulge your sweet tooth every once in a while.
What You'll Need
- 1 3/4 cup all-purpose flour
- 1/2 cup granulated Splenda
- 1/2 cup Splenda brown sugar blend
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 1/4 cup low-fat buttermilk
- 1/4 cup vegetable oil
- 1/4 cup liquid egg substitute
- 2 teaspoon vanilla extract
- 1 cup hot strong brewed coffee
What to Do
- Preheat oven to 350 degrees F. Coat a bundt pan with cooking spray and set aside.
- In a large bowl, mix flour, both kinds of Splenda, baking powder, baking soda, salt and cocoa powder.
- In a small bowl, combine buttermilk, oil, egg substitute, vanilla and coffee. Add to flour mixture, and with an electric mixer on medium speed, mix about 2 minutes or until smooth. Pour into prepared pan.
- Bake 35 minutes or until a toothpick inserted comes out clean. Cool in pan 5 minutes, then invert onto platter. Let cool completely before serving.
Notes
For more healthy recipes for Christmas, check out our collection of Diabetic Christmas Dinner Ideas: 20 Festive & Healthy Holiday Recipes.