"How
God works in answer to prayer is a mystery that logic cannot
penetrate, but that He does work in answer to prayer is gloriously true."
--Oswald
Chambers
FLOURLESS CHOCOLATE CAKE (Diabetic)
CHOCOLATE
CHUNK CAKE RECIPE
3
cups flour
1¾
cups sugar
2/3
cup cocoa
2¼
teaspoons baking powder
1½
teaspoon baking soda
1½
cup mayonnaise
¾
cup chocolate chunks
1½
teaspoon vanilla
1½
cup water
Preheat
oven to 350º.
Sift
flour, sugar, cocoa, baking powder, and baking soda. Mix in mayonnaise.
Add
vanilla and water, mix well. Bake for 40 minutes.
Source:
http://ctct.essortment.com/chocolatechunk_mxy.htm
________________________________________
ABSURDLEY
EASY CHOCOLATE CAKE
3
cups flour (680 grams)
2
cups sugar (450 grams)
6
tablespoons cocoa (100 grams)
2
teaspoons baking soda (10 cc's = 10 ml)
1
teaspoon salt (5 cc's = 5 ml)
3/4
cup vegetable oil (200 cc's)
2
tablespoon vinegar (30 cc's)
2
teaspoon vanilla (10 cc's)
2
cup cold water (480 cc's)
Mix
the dry ingredients. Add the wet ingredients. Stir until smooth.
Bake at 350
degrees
for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round
cake,
or one small sheet cake. When cool, frost it (see below).
QUICK
CAKE FROSTING
One
pound (one box) confectioner's sugar
1/4
teaspoon salt
1/3
cup (2/3 stick) margarine, room temperature
1/4
cup thin liquid
1-2
teaspoons flavoring, optional (usually vanilla extract)
some
drops of coloring, optional (juice of crushed berries works well)
Mix
the sugar, salt, and margarine in a very clean bowl. Add the liquid. Beat
until
smooth, adding more liquid if necessary. Use immediately and rapidly:
spread
over a cooled cake with a rubber spatula or blunt knife. Decorate the
cake
quickly, before the frosting hardens.
Source:
http://www.boutell.com/vegetarian/cake.html
________________________________________
FLOURLESS
CHOCOLATE CAKE (Diabetic)
6
tablespoons margarine
10
3/4 teaspoons Equal® for Recipes or 36 packets Equal®
sweetener or
1 1/2 cups Equal® Spoonful™
4
ounces unsweetened chocolate
1/3
cup skim milk
1/3
cup apricot preserves with NutraSweet® brand sweetener or apricot
spreadable fruit
3
egg whites
1/8
teaspoon cream of tartar
1/4
cup all-purpose flour
2
teaspoons instant espresso coffee crystals
1/8
teaspoon salt
1
egg yolk
Rich
Chocolate Glaze (optional, recipe follows)
1
teaspoon vanilla
Heat
margarine, chocolate, milk, apricot preserves, and espresso crystals in
small
saucepan, whisking frequently, until chocolate is almost melted.
Remove
pan from heat; continue whisking until chocolate is melted and mixture
is
smooth. Whisk in egg yolk and vanilla; add Equal®, whisking
until smooth.
Beat
egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate
mixture
into egg whites; fold in combined flour and salt.
Lightly
grease bottom of 9-inch round cake pan and line with parchment or
baking
paper. Pour cake batter into pan.
Bake
in preheated 350*F (175*C) oven until cake is just firm when lightly touched,
18
to 20 minutes and toothpick comes out clean (do not overbake). Carefully
loosen
side of cake from pan with small sharp knife, which will keep cake from
cracking
as it cools. Cool cake completely in pan on wire rack; refrigerate until
chilled,
1 to 2 hours.
Remove
cake from pan and place on serving plate. Spread with Rich Chocolate
Glaze,
if desired. Garnish with light whipped topping, chocolate drizzle and/or
raspberries,
if desired.
Makes
12 servings
Nutrition
information per serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat,
18 mg chol.,
108
mg sodium.
Food
Exchanges: 1/2 bread, 2 fat.
Rich
Chocolate Glaze
1/4
cup skim milk
2
ounces unsweetened chocolate, cut into small pieces
3
1/2 teaspoons Equal® for Recipes or 12 packets Equal®
sweetener or
1/2 cup Equal® Spoonful™
Heat
milk and chocolate in small saucepan, whisking frequently, until almost
melted;
remove from heat and whisk until chocolate is melted and smooth.
Whisk
in Equal®
Cool
to room temperature; refrigerate glaze, if necessary, until thickened
enough
to spread.
Nutrition
information per serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol.,
3
mg sodium.
Food
Exchanges: 1/2 fat.
Recipe
source: The NutraSweet Company.
http://www.cooksrecipes.com/diabetic/flourless-chocolate-cake-diabetic-recipe.html
________________________________________
2
c Flour
1
3/4 c Sugar
1/4
ts Salt
4
tb Cocoa
1
c Cold Water
1/2
c Vegetable Oil
1/2
c Butter
1/2
c Buttermilk
2
Eggs
1
ts Soda
Combine
flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan,
water,
oil and butter. Bring to a boil. Pour into dry mix and beat until smooth.
Add
buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased
jelly
roll pan. Bake at 350 degrees F until done. Cool on a wire rack;
while still
a
little warm, frost with your favourite frosting.
Just
Chocolate Recipes: http://www.justchocolaterecipes.com/index.htm
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2002 Busy Moms Recipes™. All rights reserved worldwide. Feel
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