20 to 24 servings
penny's StoryThis recipe comes from a
Diabetic Dessert Cookbook.
It's easy, tasty, and very moist, and "DIABETIC FRIENDLY" !!!
NUTRIENTS per SERVING:
CALORIES from FAT: 27%
TOTAL FAT: 5g
SATURATED FAT: 1g
DIETARY EXCHANGES: 2 Starch, 1 FAT
**Optional ingredients are not included in the above Nutrients per serving.
german chocolate, cake mix (18.25 ounce) or... use (1) box sugar free devil's food cake mix (dry)
instant, sugar-free chocolate fudge pudding and pie filling mix (dry), (4 - serving)
water or brewed coffee
canola or vegetable oil
nonfat plain yogurt
chopped pecans, or walnuts (optional)
powdered sugar, sifted
1/2 to 1 tsp
2 to 3+ tsp
shreaded, toasted coconut (optional)
1PREHEAT oven to 350 degrees F.
COAT 10-inch bundt pan or 9x13x2-inch pan with nonstick cooking spray. (BAKERS' JOY)
2BEAT: in large mixing bowl, all ingredients until well combined, (Except GLAZE ingredients).
TRANSFER: batter into prepared pan.
BAKE: 25-30 minutes or until inserted toothpick comes out clean.
DO NOT overbake.
COOL: 10 minutes on cooling rack.
INVERT: onto serving plate.
COOL: and drizzle with Coconut Glaze OR dust lightly with powdered sugar when completely cool.
STORE: Leftovers in cake carrier in refrigerator.
In small mixing bowl, mix together until smooth.
*** You can omit glaze and dust cake lightly with powdered sugar ***