Recipe: Diabetic Chocolate Cake and Sugar Free Chocolate Cake with Chocolate Glaze - Recipes for Janice

DIABETIC CHOCOLATE CAKE

6 tablespoons reduced-calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

Preheat oven to 325-degrees. Spray bundt pan with non-stick cooking spray; set aside.

In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool.

Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside.

In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet'n Low (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition.

In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'n Low until stiff peaks form. Spoon into prepared pan.

Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.

Makes 12 servings
Exchanges: 1 Starch, 1 Fat
Nutrition per 1/12th recipe: 112 Calories, 3g Protein, 18g Carbohydrates, 4g Fat

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SUGAR-FREE CHOCOLATE CAKE

FOR THE CAKE BATTER:
4 Tbsp. margarine, softened
1/4 cup light raspberry preserves or raspberry spreadable fruit
1 egg
24 packets Equal sugar substitute
1/2 cup skim milk
3 Tbsp. unsweetened Dutch process or European process cocoa powder
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
FOR THE CHOCOLATE GLAZE:
1/3 cup skim milk
3 oz. unsweetened baking chocolate, cut into small pieces 18 packets Equal
1/2 to 1 oz. unsweetened baking chocolate (optional to garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour an 8-inch cake pan.

Beat margarine, preserves, egg, and Equal in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth.

Mix combined flour, baking powder, baking soda, and salt into cake margarine mixture alternately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into prepared pan.

Bake in preheated 350 degree F oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool pan on wire rack 5 minutes; remove from pan and cool completely.

TO MAKE THE CHOCOLATE GLAZE:
Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted.

Stir in Equal; return saucepan to low heat, stirring constantly, until smooth. Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes

Place cake on serving plate, spread with the thickened Chocolate Glaze.

Refrigerate until glaze has hardened, 15 to 20 minutes.

Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes.