HEAVEN RECIPE DESSERT RECIPES
STRIPED DELIGHT VINTAGE DESSERT RECIPE (1985) - CLICK ...
Provided by CLICKAMERICANA.COM
Total Time 4 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 1
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, 1/4 cup sugar and melted butter.
- Press firmly into bottom of 13- by 9-inch pan.
- Beat cream cheese with sugar and 2 tablespoons milk until smooth.
- Fold in half of the whipped topping.
- Spread over crust.
- Using 3-1/2 cups cold milk, prepare pudding as directed on package.
- Pour over cream cheese layer.
- Chill several hours or overnight.
- Spread remaining whipped topping over pudding.
- Garnish with grated chocolate or chopped nuts, if desired.
Nutrition Facts : Calories 262 calories, CarbohydrateContent 26 grams carbohydrates, CholesterolContent 29 milligrams cholesterol, FatContent 16 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 10 grams saturated fat, ServingSize 1, SodiumContent 196 grams sodium, SugarContent 16 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSI…
** 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
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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