sugar free chocolate leftovers cake
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.
prep time
20 Min
cook time
30 Min
method
---
yield
10 to 12
Ingredients
- 2 cups self rising flour
- 1 cup hot water
- 3 tablespoons hersheys special dark cocoa powder
- 1 - banana (really ripe), smashed
- 1 cup ideal sweetener (can use regular sugar or splenda blend)
- 1/2 cup mayonnaise
How To Make sugar free chocolate leftovers cake
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Step 1Preheat 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) -
Step 2Measure out 3 tablespoons of Hershey' Special Dark Cocoa Powder, add 1 cup of hot water. Stir well. Set aside.
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Step 3Put two cups of self rising flour and one cup of Ideal brand Sweetener (or Splenda Blend or Sugar) into a large mixing bowl.
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Step 4Add 1/2 cup of mayonnaise, 1 smashed banana and the cocoa/water mixture to the bowl with the flour and sugar. Mix well.
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Step 5Bake in a 350 degree preheated oven for approximately 30 minutes. Cake is done with top springs back after a light touch.
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Step 6Allow cake to cool, then dust the top with Ideal Confectionery Sugar Substitute.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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