Sugar Free Chocolate Leftovers Cake

Cheryl Chavez

By
@cheryllynnchavez

I was going to make a chocolate mayonnaise cake. I had measured out the cocoa and poured hot water in it. I decided to use self rising flour because it looked like I had exactly 2 cups left. . .and I did. Measured up the mayo. Hmmm. Only half a cup. (needed a cup) Well, I had a really ripe banana, so I squished it up . . .so, I threw that it in.
There you have it. . .my Sugar Free Chocolate Leftovers Cake.


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Rating:

Comments:

Serves:

10 to 12

Prep:

20 Min

Cook:

30 Min

Ingredients

2 c
self rising flour
1 c
hot water
3 Tbsp
hersheys special dark cocoa powder
1
banana (really ripe), smashed
1 c
ideal sweetener (can use regular sugar or splenda blend)
1/2 c
mayonnaise

Directions Step-By-Step

1
Preheat oven to 350 degrees
Prepare baking dish. Grease well and dust with cocoa powder instead of flour.(Two 8 inch cake pans, one 9 x 13 cake pan or a bundt pan)
2
Measure out 3 tablespoons of Hershey' Special Dark Cocoa Powder, add 1 cup of hot water. Stir well. Set aside.
3
Put two cups of self rising flour and one cup of Ideal brand Sweetener (or Splenda Blend or Sugar) into a large mixing bowl.
4
Add 1/2 cup of mayonnaise, 1 smashed banana and the cocoa/water mixture to the bowl with the flour and sugar. Mix well.
5
Bake in a 350 degree preheated oven for approximately 30 minutes. Cake is done with top springs back after a light touch.
6
Allow cake to cool, then dust the top with Ideal Confectionery Sugar Substitute.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Free, #kid, #sugar, #friendly