Ingredients for Chocolate Splenda Cake Diabetic
- All Purpose Flour
- Splenda Granular
- Unsweetened Cocoa Powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- Sour Milk
- Vegetable Oil
- No Sugar Added Apricot Jam
- Cocoa Powder
- Splenda Sugar Substitute
- Cornstarch
- 1 1/2 cups milk + 4 tsp vinegar (for sour milk)
- Corn Syrup
- Vanilla
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How to Make Chocolate Splenda Cake Diabetic
- Make sour milk: Combine 4 teaspoons white vinegar with 1 1/2 cups milk.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups Splenda granular, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and ½ teaspoon salt.
- Add 2 large eggs, 1 1/2 cups sour milk (from step 1), and ½ cup vegetable oil to the dry ingredients.
- Beat on medium speed for 1 minute, or until the batter is smooth.
- Divide the batter evenly between two greased and floured 8-inch round cake pans.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, spread a layer of your favorite sugar-free jam between the layers.
- Top with the second cake layer.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
15g
Fat
11g
Carbs
9g
