Diabetic Chocolate Cake
·butter flavored cooking spray
4 ozsemi sweet chocolate baking bar, chopped
3 Tbspcocoa powder, unsweetened
1/2 cground walnuts
1/2 cgranulated splenda sweetener
1/2 creduced fat sour cream
2eggs, beaten (or half cup egg substitute)
1/2 tspvanilla extract
2 Tbsppowdered sugar for dusting or you can use the chocolate drizzle recipe found on my banana cake roll recipe (both are optional)
How to Make Diabetic Chocolate Cake
- Preheat oven to 350°F.
Lightly coat 9-inch springform pan with butter-flavored cooking spray.
- In bowl of electric mixer, beat egg whites on high until stiff, glossy peaks form.
- Microwave chocolate in microwave-safe bowl on high for 1- 2 minutes. Stir until smooth.
- Scrape chocolate into medium size mixing bowl.
6 Stir in cocoa, nuts, Splenda, sour cream, eggs, and vanilla extract.With spatula, fold in egg whites.
Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool.
- Loosen edges of pan and remove cake. Cake will deflate. Slice and dust with powdered sugar or drizzle with chocolate drizzle if desired and serve