We just finished the annual pilgrimage of my favorite niece and parents from Newfoundland. My daughter and my niece are extremely close, and regardless of the distance between them physically, they are great friends and as close as sisters could be. Every year we get together for a vacation and lately, this also includes either a trip to Newfoundland or one here to Edmonton. Last month our wonderful niece was diagnosed with Type 1 Diabetes - it was quite a shock to the whole family. But to my amazement, my daughter suggested without a moments hesitation, to turn our entire kitchen and pantry into a diabetic friendly zone to support her cousin. Out with the sugar candy, in with the sugar free! Goodbye white sugar, hello Splenda!
As my niece was here to celebrate Jenna's 11th birthday, we wanted to have a cake that everyone could enjoy - off I went on a diabetic-recipe crusade to my trusty computer! In the end, we found a great chocolate cake recipe courtesy of the Splenda website ( http://www.splenda.ca/ ) that put a smile on every one's faces. Here it is:
DELICIOUSLY MOIST CHOCOLATE CAKE
Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 10 servings
Ingredients
•1 3/4 cups (430 mL) all-purpose flour
•1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
•1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
•3/4 cup (180 mL) cocoa powder
•1 1/2 tsp (7mL) baking powder
•1 1/2 tsp (7mL) baking soda
•1/2 tsp (2 mL) salt
•1 1/4 cups (310 mL) low-fat buttermilk
•1/4 cup (60 mL) vegetable oil
•2 large eggs, lightly beaten
•2 tsp (10 mL) vanilla extract
•1 cup (250 mL) hot strong black coffee
Directions
•Preheat oven to 350° F (180° C). Grease cake or bundt pan with non-stick cooking spray, set aside.
•Blend flour, SPLENDA® Granulated, SPLENDA® Brown Sugar Blend, cocoa powder, baking powder, baking soda and salt in large mixing bowl.
•Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
•Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).
•Pour batter into cake or bundt pan.
•Bake for 35 minutes, until an inserted toothpick in centre of cake comes out clean. Let cool in pan for 5 minutes.
Juliana (our niece) was quick to point out that sugar-free chocolate pudding was a great substitute for traditional cake icing and we topped it off with a selection of sugar-free candy. Just a note - keep the cake in the fridge to keep the pudding in place!
Juliana and Jenna had a great time making and decorating the cake! Give it a try!
0 comments:
Post a Comment