Milky Way Cake
Notes from the Chef
At the Diet Gourmet Shoppe in NYC, we used to serve a low calorie frozen desert custard in a flavor called Milky Way. It was made from a vanilla base with some chocolate flavoring added to it. It tasted remarkably like the candy bar. This is a lower carbohydrate cake version of that treat and you won’t believe your taste buds. Unlike many of my other cake recipes, this one benefits from a long (4 minute) beating time. To make it look like a giant candy bar I make this in a 5”x 9” x 3“ loaf pan. Or any measurements close to those, but can be made in a 9 inch round cake pan.
- 2/3 -cup all purpose flour
- ½ cup toasted walnuts or pecans, cooled
- 1/4 tsp. ground cardamom
- 1 tsp. baking powder
- 1 tsp, baking soda (1/2 into dry mix, ½ into wet mix)
pinch of salt
- 3 TBSP. Instant sugar free chocolate pudding
- 4 ounces – unsalted butter at room temperature
- ¼ cup vegetable oil
- 1 cup or equivalent GRANULATED SUGAR SUBSTITUTE
- 4 large eggs at room temperature
- 2 tsp. pure vanilla extract
- ¼ cup milk
- 2 tbsp. sour cream (Low fat is ok BUT NOT fat free)
- 1 tsp. cider vinegar
Preparation for Dry Mixture
- Pre heat oven to 350°
- In a food processor: Combine nuts, salt, and 1/3 cup flour. Pulse until the nuts are totally pulverized.
- Add 1/3 cup more flour, and cardamom. Pulse until combined.
- Add instant pudding, ½ tsp. baking soda and baking powder and pulse until combined. (I often do this part a day ahead)
Preparation for Wet Mixture (Easiest if you have a stand mixer with a whisk attachment)
- Cream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy slowly add the oil and beat until well combined. Scrape down the sides of the bowl
- Alternately add the dry ingredients and the eggs, starting with the dry. Add vanilla and milk
- Beat on high speed for 4 minutes.
- Add remaining ½ tsp. of baking soda to sour cream and stir into the batter.
- Spoon into baking pan and bake for 30-35 minutes or until tester comes out dry from the center.
- Allow to cool, then remove from pan and place on a serving plate, rounded side up.
Preparing the Chocolate Frosting
Covers one 9” x 5” x 3” loaf cake generously
Net carbohydrates 16 per cake or 2.5 per slice
- 8 ounces cream cheese (can use low fat but NOT Fat free)
- ½ cup GRANULATED SUGAR SUBSTITUTE.
- 2 Tsp. Vanilla extract
- 2 TBSP. Hershey’s Special Dark un- sweetened cocoa powder
- 1 TBSP. milk
Procedure for Chocolate Frosting
- Bring the cream cheese to room temperature either by leaving out overnight or by removing the cheese from the package and microwaving it for 12 seconds then turning it a quarter turn and microwave it another 12 seconds and repeating until the cream cheese has softened
- Beat all ingredients Frost cake when it is still slightly warm
- To keep the serving plate clean, turn cake out on to two pieces of parchment or waxed paper each big enough to cover ½ of the cake.
- Frost and remove paper before chilling.
Nutritional Information per Serving
- 11 g Carbohydrate per slice
Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.