"Among the diabetic dessert recipes, this is a fabulous one to sample when you're tired. Chocolate cake, are you nuts? Yes, there are pecans in this dessert. And yes, I know what you mean, we're diabetics. But this does not mean we can't have our cake and eat it too. It's fine every once in a while, with the right ingredients, of course."
Fudge Icing on Chocolate Cake 9 Servings
Ingredients for Chocolate Cake
1 cup cake flour
1/3 cup cocoa powder
1/2 cup Sweet 'n Low sweetener
1/4 teaspoon Equal sweetener
1/4 cup sugar
2 teaspoons baking powder
1/4 cup margarine softened a bit
2 teaspoons vanilla
1/4 cup liquid egg product
1 tablespoon buttermilk in powder form
1/3 cup skim milk
1/2 teaspoon butter flavor sprinkles
2 tablespoons fat free sour cream
Nonstick nonfat cooking spray
Here are the ingredients for the icing:
1/2 cup lowfat evaporated skim milk
1/4 cup mini chocolate chips
1 teaspoon vanilla
1/4 teaspoon Equal sweetener
1 tablespoon sugar
1/2 cup Sweet 'n Low sweetener
1/2 teaspoon butter flavor sprinkles
1/4 cup finely chopped pecans
Procedure for the Cake:
1. Grease 8-inch square baking pan with nonfat cooking spray and preheat oven to 350 degrees F.
2. Measure and stir to combine the first six ingredients in a large bowl.
3. Stir in the remaining ingredients by beating with electric mixer until smooth.
4. Pour batter into the prepared pan and bake for thirty minutes or until the inserted toothpick in the center comes out clean.
Cool for ten to fifteen minutes before icing.
Procedure for Icing the Cake:
1. Combine and stir all ingredients except the Sweet 'n Low sweetener over medium heat.
2. Bring the mixture to a boil and continue cooking for four minutes.
3. Remove from heat and stir in the Equal sweetener until a little bit cool.
4. Pour over cake.
One Serving Analysisr
Calories
7.3 g
Protein
25.7 g
Fat
7.3 g
Carbohydrate
24.6 g
Saturated Fat
2.57 g
Cholesterol
2 mg
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