HEAVEN CHOCOLATE CAKE RECIPES

EATINGWELL'S DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE RECIPE ...

EatingWell's Died-and-Went-to-Heaven Chocolate Cake Recipe ... image

This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.

Provided by EatingWell Test Kitchen

Categories Healthy Birthday Cake Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 15

Ingredients

1?¾ cups all-purpose white flour
1 cup white sugar
¾ cup unsweetened Dutch-process cocoa powder
1?½ teaspoons baking soda
1?½ teaspoons baking powder
1 teaspoon salt
1?¼ cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
¼ cup canola oil
2 teaspoon pure vanilla extract
1 cup hot strong black coffee
1 cup confectioners' sugar
½ teaspoon pure vanilla extract
1-2 tablespoons buttermilk, or low-fat milk

Steps:

Preheat oven to 350 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)
Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

Nutrition Facts : Calories 239.5 calories, CarbohydrateContent 47.6 g, CholesterolContent 24 mg, FatContent 5 g, FiberContent 1.9 g, ProteinContent 3.7 g, SaturatedFatContent 0.9 g, SodiumContent 361.7 mg, SugarContent 34.5 g

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION ...

Died and Went to Heaven Chocolate Cake,diabetic Version ... image

PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO. Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 10 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 195, FatContent 6.8, SaturatedFatContent 1.4, CholesterolContent 1.2, SodiumContent 395.1, CarbohydrateContent 31.5, FiberContent 2.7, SugarContent 6.1, ProteinContent 4.6

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