Devil's Food Cake Recipe

Yield: 18 servings

Ingredients:

  • 1/2 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup Splenda
  • 3/4 cup egg beaters 99% egg substitute, room temperature
  • 1 teaspoon vanilla
  • 1/2 cup margarine, room temperature

Preparation:

  1. Stir together cocoa and boiling water until smooth.
  2. Set aside to cool to room temp.
  3. Place flour, baking soda, baking powder, salt and sugar in mixing bowl and mix
  4. at low speed about 1 minute until blended.
  5. Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well.
  6. Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute.
  7. Pour into 9" square or 9x13 cake pan that has been greased with margarine.
  8. Bake at 350 F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut to yield 18 pieces.
  9. Serve cold with a tablespoon of whipped topping or warm with some chocolate sauce.

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

Food Exchanges per serving: 1 bread, 1 fat

Nutritional Information: (about 110 calories, 2 grams protein, 6 grams fat, 16 grams carbohydrate per serving)

Source: The New Diabetic Cookbook by Mabel Cavaiani

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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