Recipe(tried): Diabetic Chocolate Cake/Sugarfree icing

Judy - Here is one from the TKL archives. You will find more by searching TKL for: diabetic cake

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Title: Recipe(tried): Diabetic Chocolate Cake and Sugar
Free Frosting
Posted By: Judy/AZ
Date: October 31st 1997
In Reply to: ISO: Diabetic chocolate cake and frosting
Board: TKL Cooking Club

Hi,

My husband is diabetic, so I am familiar with her
problem. Here are two cakes. the Mississippi Mud
cake is our favorite, but I included a Devil's Food cake
and chocolate frosting just in case you wanted a plain
chocolate cake.

Mississippi Mud Cake

From Southern-Style Diabetic
Cooking, by Marti Chitwood
(American Diabetes Association)

4 tablespoons butter
1/2 cup brown sugar
1/3 cup sugar
1 ounce unsweetened chocolate,
melted
11/2 tablespoons whipping cream
1 teaspoon vanilla
2 large eggs, room temperature

1 4-ounce jar baby prunes,
pureed
3/4 cup whole-wheat pastry
flour
1/4 cup unsweetened
Dutch-processed cocoa, sifted
1/4 cup unprocessed, uncooked wheat bran
1/4 teaspoon baking soda
Dash salt
1/2 cup mini marshmallows
1/2 cup chopped, toasted
pecans

Preheat the oven to 350
degrees. Line a 9-by-9-inch cake
pan with aluminum foil, allowing
the foil to drape over the edges.
Spray the foil with nonstick
cooking spray. Cream the butter
and sugars in a medium bowl until
fluffy. Beat in the chocolate,
whipping cream and vanilla. Add
the eggs, one at a time, beating
well after each addition. Stir in
the prunes. Sift the flour, cocoa,
bran, baking soda and salt
together and stir into the batter.

Transfer batter to baking pan
and bake about 20 minutes until a
toothpick inserted into center
comes out clean. Before removing
the cake from the pan, sprinkle
the marshmallows and pecans on
top. Return to the oven and bake
just until the marshmallows begin
to melt, about 5 minutes. Cool the
cake in the pan on a rack. Holding
the edges of the foil, lift the
cake from the pan. Remove the foil
and serve. Makes 12 servings.

Per serving: 196 calories; 10
g fat (4 g saturated fat; 46
percent calories from fat); 49 mg
cholesterol; 85 mg sodium; 27 g
carbohydrates.


CHOCOLATE FROSTING - SUGAR FREE

12 servings

1 package Dream whip (1 envelope)
1/2 teaspoon Vanilla
1/2 cup Skim milk
1 package Sugarfree choc. pudding(2oz)

Blend together skim milk, vanilla,
and dream whip (or sugarfree
whipped topping mix). Beat til
stiff. Add pudding mix and
continue to beat til light and
fluffy.

Add more skim milk if too thick.
Use as frosting on lowfat cupcakes
using 1T per cupcake. Can also be
used to frost cake or brownies. 1T
= 9cals, 0cholesterol

DIABETIC DEVIL'S FOOD CAKE

18 servings

1/2 cup Cocoa
1/2 cup Boiling water
2 cup Cake flour
1/2 teaspoon Baking soda
1 1/2 teaspoon Baking powder
1/8 teaspoon Salt
1/3 cup Sugar ( or substitute)
3/4 cup Liquid egg substitute(room t
1 teaspoon Vanilla
1/2 cup Margaine, room temp

Stir together cocoa and boiling
water until smooth. Set aside to
cool to room temeprature. Place
flour, baking soda, baking powder,
salt and sugar in mixer4 bowl and
mix at low spped about 1 minute to
blend. Add egg substitute,
sweetener, and vanilla to cooca
mixture and mix well. Add
margarine to dry ingredients along
with cocoa mixture and mix well at
medium speed about 1 minute. Pour
into 9" square or 9x13 cake pan
that has been greased with
margarine.Bake at 350 F for about
30 minutes, or until a cake tester
comes out clean and cake pulls
away from the sides of the pan.
Cool in the pan and cut 6x3 to
yield 18 pieces.