Died And Went To Heaven Chocolate Cake,Diabetic Ver

Name: Died And Went To Heaven Chocolate Cake,Diabetic Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup Splenda granular; 1/2 cup Splenda brown sugar blend; 3/4 cup cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 1/4 cups low-fat buttermilk; 1/4 cup vegetable oil; 1/2 cup Egg Beaters egg substitute; 2 teaspoons vanilla extract; 1 cup hot strong black coffee

Servings: persons

1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
1/2 cup Egg Beaters egg substitute
2 teaspoons vanilla extract
1 cup hot strong black coffee

1
Preheat oven to 350 degrees F.
2
Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
3
Blend flour, SPLENDA(R) Granulated Sweetener, SPLENDA(R) Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
4
Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
5
Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
6
Pour batter into cake pan or bundt pan.
7
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
8
Note.
9
Exchanges per Serving: 2 Starches, 2 Fats.

1025

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/2 cup Splenda granular, 1/2 cup Splenda brown sugar blend, 3/4 cup cocoa powder, and more.

Yes, Died And Went To Heaven Chocolate Cake,Diabetic Version 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.

That's it — enjoy your meal!

Died And Went To Heaven Chocolate Cake,Diabetic Version

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions