Chocolate Splenda Cake (Diabetic) Recipe

Name: Chocolate Splenda Cake (Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 1/4 cups all-purpose flour; 1 cup Splenda granular, sugar substitute; 1/2 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 eggs; 1 1/2 cups sour milk; 1/3 cup vegetable oil; 1/2 cup no-sugar-added apricot jam; Glaze; 1/4 cup cocoa powder; 2 tablespoons Splenda sugar substitute; 4 teaspoons cornstarch; 1/2 cup milk; 1/4 cup corn syrup; 1 teaspoon vanilla

Servings: persons

Cake
2 1/4 cups all-purpose flour
1 cup Splenda granular, sugar substitute
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 1/2 cups sour milk
1/3 cup vegetable oil
1/2 cup no-sugar-added apricot jam
Glaze
1/4 cup cocoa powder
2 tablespoons Splenda sugar substitute
4 teaspoons cornstarch
1/2 cup milk
1/4 cup corn syrup
1 teaspoon vanilla

1
To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
2
(375 ml sweet milk).
3
Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
4
Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
5
For Glaze:
6
Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

960

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 2 1/4 cups all-purpose flour, 1 cup Splenda granular, sugar substitute, 1/2 cup unsweetened cocoa powder, and more.

Yes, Chocolate Splenda Cake (Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Splenda Cake (Diabetic)

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