Rich Chocolate Cake - 12g Carbs, 1g Fiber
From: www.diabeticlifestyle.com
Prep time: 30 min
Cook time: 20 min
Total: 50 min
Servings: 16
Baking spray with flour
1 cup unbleached all-purpose flour
1/2 cup one-to-sugar substitute
1/4 cup nonfat dry milk powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp margarine
1 1/2 oz unsweetened baking chocolate
3/4 cup low-fat sour cream
6 Tbsp liquid egg substitute
1/2 tsp vanilla extract
2 Tbsp strong coffee
Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with
the baking spray.
Sift the flour into a bowl. Stir in the sugar substitute, dry milk,
baking soda, and salt.
Melt the margarine and chocolate in the microwave or in a double
boiler. Beat in the sour cream, egg substitute, vanilla, and coffee.
Stir the chocolate mixture into the dry ingredients, and blend well.
Spread into the prepared pan and bake for about 20 minutes until
toothpick inserted in the middle of the cake comes out clean.
Cool in pan and cut into 16 squares when completely cool.
Servings: 16
Nutrition per Serving:
77 Calories, 35% Calories from Fat, 4g Total Fat, 1.5g Saturated Fat,
3mg Cholesterol, 2g Protein, 12g Carbs, 1g Dietary Fiber, 110mg Sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat
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