Died And Gone To Heaven Chocolate Cake
My FIL's birthday is tomorrow, and we got together to celebrate this evening. Since both my wife and I have had WLS, he suggested we did not need a cake. Excuse me! Birthday's demand that a cake be made available. If we did not have a cake, how could we sing Happy Birthday? so, a searching the world wide webz I went. This is the cake and frosting that I found. The frosting came from All-Recipes, while the cake came form Splenda. Was it a success? Yes, with a capital Y! FIL was happy, that's all I needed! So, if you are looking for a Sugar Free Cake and frosting, give this one a try! Hope you enjoy!
1 3/4 cups all-purpose flour
1 1/4 cups low-fat buttermilk
Directions
2) Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
3) Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
4) Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
5) Pour batter into cake pan or bundt pan. If traveling, I recommend a 13 x 9 pan
6) Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Nutrition Info (per serving) 12 servings
Calories 220 Calories from Fat 70 Protein 6g Fat 8g (sat 2g) Carbohydrate 32g Fiber 3g Cholesterol 45mg Sodium 390mg Sugar 12g
I (1.4 ounce) package sugar-free instant pudding mix
1 1/2 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed
DIRECTIONS
1. In a medium bowl, combine pudding mix, milk and espresso. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
3. I recommend you keep this cake refrigerated until serving. The frosting will sometimes puddle if it becomes to warm.