HEAVEN RECIPE RECIPES

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DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSI…



Died and Went to Heaven Chocolate Cake,diabetic Versi… 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

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

EASIEST EVER BISCUITS RECIPE | BBC GOOD FOOD



Easiest ever biscuits recipe | BBC Good Food image

The simplest biscuits you and the kids will ever bake. We’ve stamped clean toys into these to decorate them – try your own favourite patterns

Provided by Lulu Grimes

Categories     Snack, Treat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield makes 24

Number Of Ingredients 5

200g unsalted butter, softened
200g golden caster sugar
1 large egg
½ tsp vanilla extract
400g plain flour, plus extra for dusting

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
  • Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
  • Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

Nutrition Facts : Calories 161 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein

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