Sugar Free Chocolate Leftovers Cake

7
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.

Rating:

★★★★★ 1 vote

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

How to Make Sugar Free Chocolate Leftovers Cake

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.

Printable Recipe Card

About Sugar Free Chocolate Leftovers Cake

Course/Dish: Cakes Chocolate




Show 4 Comments & Reviews

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