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Monday, June 5, 2017

Diabetic Chocolate Cake

6 tablespoons reduced-calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar substitute, divided
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

1. Preheat oven to 325 degrees F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan  over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside  to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside.
2. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet'n Low  (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture  alternately with buttermilk, beginning and ending with flour and beating well after each addition.
3. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining  Sweet'n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted  in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.

Makes 12 servings. 
Serving size: 1/12 recipe 
Yield: 12 
Exchanges: 1 Starch, 1 Fat 
Nutrition: 112 Calories, 3 g Protein, 18 g Carbo, 4 g Fat 

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