Sugarfreechocolatecake Recipes
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.
Provided by 914328
Categories Dessert
Time 35m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 12
Steps:
- Directions.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 2113.5, Fat 153.2, SaturatedFat 37.2, Cholesterol 489, Sodium 1710.5, Carbohydrate 128.7, Fiber 6.5, Sugar 33.7, Protein 56.7
SUGAR FREE DECADENT MOIST CHOCOLATE CAKE
Chocolate cake w/semi sweet swirls/ topped with frozen Raspberry sauce/ topped with Whipped cream This cake is my variation of Recipezaar's Super Moist Chocolate Cake Using Splenda. It is DELICIOUS, MOIST & NOT FATTENING! You can Cut this Recipe in 1/2 - It is just not as tall but still delicious This cake is for chocolate lovers
Provided by strang_smith
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- CAKE.
- Mix all dry ingredients together
- Add all wet ingredients & beat untill smooth batter.
- Pour into greased Angle Food or Bundt pan.
- SWIRLL.
- Heat semi sweet chocolate in Microwave til melted.
- Stir in Cream untill Just thin enough to pour.
- Pour over batter in pan & swirll through untill it looks marbled.
- Bake @ 350 for 30-35 minute or until clean toothpick test.
- Let cool & turn out on serving plate.
- Poke holes (3 rows) through top to bottom of cake.
- TOPPING 1.
- In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
- Heat & stir constantly until sauce like.
- add Seltzer water or any kind of fizzy liquid to thin slightly.
- Pour the raspberry sauch over the cake.
- Cool
- TOPPING 2.
- Beat whip cream with Splenda & salt to form thick peaks.
- add extracts.
- Spread over top of cake & refridgerate until serving.
- .
Nutrition Facts : Calories 491.3, Fat 37, SaturatedFat 13.5, Cholesterol 56.1, Sodium 350.3, Carbohydrate 34.9, Fiber 2.4, Sugar 5.6, Protein 5.5
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