Blubayou
10-11-2009, 05:50 PM
I came up with this recipe looking for something different to make for my diabetic mother's 87th birthday. It was a big hit so I thought I would share it.
Sugar Free Chocolate Trifle
Make the chocolate cake according to this recipe
Splenda Chocolate Cake Recipe By : Serving Size : 9 Preparation 1/4 cup canola oil or other vegetable oil
1 large egg
1 teaspoon vanilla
1/4 cup brown sugar
1 cup splenda
1 cup low fat buttermilk
1 1/4 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup Dutch process cocoa powder
1/4 cup hot water
1. Pre heat oven to 350 degrees. Spray a 9 inch round cake pan with nonstick cooking spray. 2. In a large bowl, whisk together the oil and egg for one minute until the mixture is thick and frothy. Add the vanilla, brown sugar, and splenda, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture. Add buttermilk and mix. 3. Using a sifter sift the flour, baking powder, baking soda and cocoa powder into the liquid mixture. Whisk vigorously for 1 to 2 minutes until the batter is nice and smooth. Pour the hot water into the batter and whisk. The batter will be thin. 4. Pour the batter into the prepared cake pan and tap the pan on the counter to level the surface and help remove air bubbles. 5. Bake for 20 - 24 minutes or until the center bounces back to the touch or knife comes out clean. Do not over cook. 6. Remove from oven and let cool
Break the cake into small pieces
Layer in a large bowl or trifle dish
Layer 1
cake pieces
Layer 2
sugar free chocolate pudding - made according to the package
layer 3
cake pieces
layer 4
cool whip
layer 5
sliced strawberries, or raspberries or cherries
layer 6 cool whip
decorate top with friut and crushed sugar free chocolate cookies
It is very easy!
Sugar Free Chocolate Trifle
Make the chocolate cake according to this recipe
Splenda Chocolate Cake Recipe By : Serving Size : 9 Preparation 1/4 cup canola oil or other vegetable oil
1 large egg
1 teaspoon vanilla
1/4 cup brown sugar
1 cup splenda
1 cup low fat buttermilk
1 1/4 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup Dutch process cocoa powder
1/4 cup hot water
1. Pre heat oven to 350 degrees. Spray a 9 inch round cake pan with nonstick cooking spray. 2. In a large bowl, whisk together the oil and egg for one minute until the mixture is thick and frothy. Add the vanilla, brown sugar, and splenda, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture. Add buttermilk and mix. 3. Using a sifter sift the flour, baking powder, baking soda and cocoa powder into the liquid mixture. Whisk vigorously for 1 to 2 minutes until the batter is nice and smooth. Pour the hot water into the batter and whisk. The batter will be thin. 4. Pour the batter into the prepared cake pan and tap the pan on the counter to level the surface and help remove air bubbles. 5. Bake for 20 - 24 minutes or until the center bounces back to the touch or knife comes out clean. Do not over cook. 6. Remove from oven and let cool
Break the cake into small pieces
Layer in a large bowl or trifle dish
Layer 1
cake pieces
Layer 2
sugar free chocolate pudding - made according to the package
layer 3
cake pieces
layer 4
cool whip
layer 5
sliced strawberries, or raspberries or cherries
layer 6 cool whip
decorate top with friut and crushed sugar free chocolate cookies
It is very easy!