Chocolate Cake with Walnut Topping Recipe

Yield: 24 servings

Cake:

Ingredients:

  • 2 cups cake flour
  • ½ cup unsweetened cocoa
  • 3 Tablespoons Splenda
  • 1 Tablespoon baking powder
  • 1 ¼ cup fat-free milk
  • ¼ cup soft margarine
  • 2 eggs

Preparation:

  1. Preheat oven to 350 F.
  2. Grease and flour a 3-quart tube pan.
  3. Combine dry ingredients and sift into a bowl.
  4. Add remaining ingredients, and beat until smooth and creamy.
  5. Pour into prepared pan.
  6. Filling:

    Ingredients:

  • ½ cup flour
  • 1/3 cup walnuts, very finely chopped
  • 1/3 cup fat-free milk
  • 1 teaspoon Spenda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Preparation:

  1. Combine all ingredients in a bowl, mixing with a fork until well blended.
  2. Spoon in pan over center of chocolate layer. (Be careful not to touch sides of pan with filling mixture!)
  3. Bake for 35 minutes or until tester comes out clean.
  4. Cool in pan for 20-25 minutes.
  5. Invert onto plate or rack and let cool completely.
  6. Frost with a glaze if desired.

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

Food Exchanges per serving: 2/3 bread, ½ lean meat

Nutritional Information: (about 87 calories, 3 grams protein, 3 grams fat, 13 grams carbohydrate per serving)

Source: Desserts for Diabetics by Mabel Cavaiani, R. D

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.

Cake

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