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Sugar free chocolate cake
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Ingredients: | |
2 | eggs |
1 cup | milk |
1/2 cup | coconut oil |
2 tsp. | vanilla extract |
2 1/4 cups | Splenda No Calorie Sweetener Granular |
1 3/4 cups | all-purpose flour |
3/4 cup | unsweetened cocoa powder |
1 1/2 tsp. | baking powder |
1 1/2 tsp. | baking soda |
1 cup | boiling water |
1 ounce | unsweetened baking chocolate, shaved (optional) |
Instructions:
Preheat oven to 350ºF/180ºC. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan.
Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate.
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