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Cooking & Entertaining
> Cakes
Chocolate Cake (Diabetic)
Ingredients:
6 Tablespoons reduced-calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 Tablespoons 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 granulated sugar substitute
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
Method:
Preheat oven to 325-degrees. Spray bundt pan with
non-stick 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. In
large bowl with electric mixer at medium speed, cream remaining
margarine, sugar, 9 packets sugar substitute (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.
In large metal bowl with electric mixer at high speed, beat egg
whites, cream of tartar and remaining sugar substitute 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.
Yield: 1/12 recipe
Exchanges: 1 Starch, 1 Fat
Nutrition: 112 Calories, 3 g Protein, 18 g Carbohydrates, 4 g Fat
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