Zutaten für Died And Went To Heaven Chocolate Cake Diabetic Version
- All Purpose Flour
- Splenda Granular
- ½ cup Splenda Brown Sugar Blend
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Low Fat Buttermilk
- Vegetable Oil
- Egg Beaters Egg Substitute
- 1 tsp vanilla extract
- Strong Black Coffee
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Died And Went To Heaven Chocolate Cake Diabetic Version? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Died And Went To Heaven Chocolate Cake Diabetic Version
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan or bundt pan.
- In a large bowl, whisk together: 2 cups all-purpose flour, 1 ½ cups Splenda Granulated Sweetener, ½ cup Splenda Brown Sugar Blend, 2 tsp baking powder, 1 tsp baking soda, ¾ cup unsweetened cocoa powder, and ½ tsp salt.
- In a separate bowl, whisk together: 1 cup buttermilk, ½ cup vegetable oil, 2 large egg whites (or equivalent egg substitute), 1 tsp vanilla extract, and ½ cup brewed coffee, cooled.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with an electric mixer until just combined. Do not overmix.
- Pour batter into the prepared pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
24g
Fat
7g
Carbs
10g
