Splenda Chocolate Buttercream Frosting
A splendid and sugar free way to ice or frost your bakery treats using Splenda. I put this together after looking at an old recipe I had for chocolate buttercream frosting that used sugar, as well as incorporating some tips for creamier frosting that I have learned since that time. Making this from scratch is much easier and more economical than shopping for sugar-free frosting. I have noticed the main brand for that has started to reduce the variety of offerings anyway, so it is a good time to be less codependent on corporations for our food and put it back in the kitchen where responsibility belongs. This turned out even better than I expected! Not too sweet with a deep rich chocolaty flavor. I dare say I will never bother buying a tub of the other frosting again. I did use a cake mix this time, but I will go for a scratch mix on that next time. I always did like the flour conditioners they put into cake mixes which make them so delightfully soft and tender, but I noticed the types of those in sugar free are disappearing as well. Maybe nobody cares about sugar free? I find that hard to believe. But in any case, if no one bothers to try this recipe it will be a loss to the world, because it is good, and I doubt many could tell the difference between this frosting and any other made from scratch, But I am posting this anyway, if only for myself, and the bucket loads of people I am sure will enjoy this. Forgive the mundane photos- I dont do sweets that often (being diabetic) so my cake decorating skills are a bit rusty. They did taste better than they looked. Ha! This batch makes enough for 1 cake mix if you dont go all bakery mountains of frosting on the cupcakes. If you want them really tall and decorated, I suggest making two batches of this, as the yield is just one Continue reading >>
Died And Went To Heaven Chocolate Cake,diabetic Version
Preheat oven to 350 degrees F. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes. Note. Exchanges per Serving: 2 Starches, 2 Fats. Advertisement Continue reading >>
Sugar-free Chocolate Cake With Sugar-free Frosting
Sugar-Free Chocolate Cake With Sugar-Free Frosting Warm and moist chocolate cake always sounds like a great idea, especially if it is sugar-free. This recipe is great for diabetics or people who cannot tolerate sugar. This is a sucrose (sugar) intolerance safe recipe. Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals. 2 cups Splenda No-Calorie Sweetener, Granulated 1 ounce unsweetened baking chocolate, shaved (optional) Preheat oven to 350F. 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. 7/8 cup Splenda No-Calorie Sweetener, Grantulated Cook the milk and cornstarch until thickened, let cool. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the Splenda/shortening mixture and beat very well. Makes enough icing for one 9-inch round cake or a 9 x 13-inch oblong cake. 4 tablespoons butter or margarine, softened or shortening 3 cups Splenda No-Calorie Sweetener, Granulated 3 tablespoons sifted, unsweetened cocoa powder Mix flour and milk in a shaker or jar, and shake until blended together. Place Continue reading >>
Delightful Sugar Free Chocolate Cake Recipe
Delightful Sugar Free Chocolate Cake Recipe There are a few versions of this easy sugar free chocloate cake. When I bake with Splenda, usually cakes are more dense textured and not as tall as the granulated sugar ones, but they come out moist and delcious anyway. Read more I cut from the pan and have sugar free fudge sauce and a bottle of light whipped cream and perhaps some berries on the side. My diabetic freinds and relatives truley enjoy the dessert! See less Feel free to use any of the below tags. Click one to add it. 3/4 cup baking cocoa, may also be Dutched cocoa 1 1/2 tsp each: baking powder and baking soda Optional: 1/4 cup mini chocolate chips for batter In a large bowl sift all the dry ingredients. In another bowl, combine eggs, oil, vanilla and milk and whisk well Make a well in the center of the dry ingredients, pour in the liquid mixture and mix to combine Then add and stir in the hot water whisk well till well combined Pour into a greased 10 inch square pan and bake 350F 25 to 30 minutes or until tested done in center being careful not to over bake Dust with powder sugar mixed with a little cocoa Cut from the pan and serve with the fudge suace, whipped cream and berries if desired Note: this freezes well and flavor improves if allowed to sit covered witrh foil over night Continue reading >>
The Best Diabetic Chocolate Cake With Chocolate Frosting
The BEST Diabetic Chocolate Cake with Chocolate Frosting This Diabetic Chocolate Cake recipe is a chocolate lovers dream with it’s rich sweet delicious and moist cake loaded with a rich creamy chocolate frosting. There’s very simple ingredients and very little effort involved to make this cake more often than you plan. When it comes to desserts especially my cakes I’m all for the real deal. My principal is ‘there is nothing like the real thing’. So no low fat, no low sugar or no any low for me. I’d rather eat one good slice of dessert than a couple of low on calorie stuff. Having said that, when it comes to special dietary restrictions or physical intolerance I believe there is a valid reason to do everything possible in terms of low sugar or low fat or no flour. This recipe is based on my knowledge not approved by any medical professional. Some can eat flour while some say no sugar, no flour, because flour converts to sugar eventually. Others can eat a little bit of sugar but no flour. There are some who can have honey instead of sugar. While some say honey is a NO – with a preference to sugar substitute like sweet N low ; while some prefer nothing other than Splenda. Some prefer Agave syrup and nothing else. Anyway, this is my recipe that I use when I need a diabetic cake. I adjust it per customer request. The secret to sweetness to this cake is the diabetic chocolate which has it’s own additions so I don’t have to add much of sugar substitute. A word on Pricing The chocolate used here is not regular chocolate but one that is diabetic approved. Most super markets have a special section that’s dedicated to special diet. You will definitely find a diabetic chocolate in there. Because this is not regular chocolate the price is more, often twice than t Continue reading >>
Sugar Free Chocolate Cupcakes
Note: I'm not usually one who bakes with Splenda, but I had to make these via a special request on a wedding cupcake order. They turned out pretty good, and they were even better with the Sugar Free Chocolate Frosting ! 1 1/2 cups sifted cake flour (sift, then measure) 1 cup Splenda Granulated (see Tips below) 1. Preheat oven to 350F. Line cupcake tin with cupcake papers. 2. Combine cocoa and boiling water, whisking until blended and smooth; set aside. 3. Combine flour, splenda, baking soda and salt in a large mixing bowl. Add butter and mix w/ electric mixer until mixture is crumbly. 4. In a separate bowl, combine eggs, milk, cocoa mixture and vanilla. Add 1/3 of the wet mixture to the dry mixture. Beat on low speed w/ electric mixer until blended. Beat at medium speed for an additional 30 seconds until mixture is smooth (scrape down sides of bowl, as needed). Repeat two more times, until all egg mixture has been added. 5. Scoop batter into prepared tins. Fill 10 cupcakes for a fuller cupcake, or 12 for smaller cupcakes. 6. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on wire rack. *Splenda Granulated is a *no sugar* product that can be used cup for cup to replace sugar in a baking recipe. The product info can be found HERE: Continue reading >>
Chocolate Cake | Diabetic Living Online
Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans. Line pans with parchment paper and grease, if desired. Set pans aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pans. Bake for 12 to 14 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool completely on wire racks. *SUGAR SUBSTITUTES: Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. *SUGAR SUBSTITUTES: PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 157 cal., 20 g carb. Exchanges: 1.5 other carb. Carb choices: 1. PER SERVING: 176 cal., 6 g total fat (2 g sat. fat), 8 mg chol., 163 mg sodium, 27 g carb. (14 g sugars), 3 g pro. Continue reading >>
Chocolate Cake Low Carb Support
All tsp and tbsp measures above refer to standard Imperial volumes: 1 tbsp corresponds to 15 ml of liquid, 1 tsp to 5 ml. Mix dry ingredients almond flour, chopped walnuts, half the cocoa powder (2 tbsp), half of Truvia (2 tbsp), baking powder and salt. Whisk the eggs lightly, add and mix in 1 tsp vanilla extract. Add whisked eggs to the flour mixture and blend well. Cooking time will depend on the size of your tin (and lets face it, every oven is different). When cooked, the surface should be firm and springy.Mine took about 20 minutes. Cool completely before assembling the cake. While your cake is baking, prepare ganache: Mix softened butter with cream cheese, double cream and 1 tsp vanilla extract. Add the otherhalf of cocoa powder (2 tbsp), Truvia (2 tbsp) and cinnamon, blend well. Cut into cooled cake horizontally into slices. Depending on the size and shape of your tin, and on how much it raises, you should manage at least two slices, and possibly three. Assemble your cake, spreading ganache between the layers and on top. Decorated with chocolate shavings or dust with cocoa powder. Serving size: 1 slice (1/8 of the whole recipe) Per serving: 438 calories, 4g net carbs, 40g fat, 15g protein Recipe by Margarita White (@Carbophobic), published on Continue reading >>
Baker's Chocolate Cake Sweetened With Splenda
Preheat oven to 350F. Microwave chocolate and margarine in large microwaveable bowl on HIGH 2 min.or until margarine is melted. Stir until chocolate is completely melted. Add granulated sweetener and granulated sugar; mix well. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well. Add 1/2 cup of the flour, the baking soda and salt; mix until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans. Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Chocolate Cream Cheese Frosting Sweetened with SPLENDA. Store in refrigerator. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Rated 2 out of 5 by ltorgan from I made this as a two layer cake but it did not rise enough. I made this as a two layer cake but it did not rise enough. It was similar to a pound cake consistency without the rise. I did make the cream cheese frosting along with this as well. I would experiment with this recipe again, maybe adding some baking powder. Rated 3 out of 5 by cruzsilla from My family enjoyed this cake. My family enjoyed this cake. It was a little dry, but I think it was from over mixing. I would definitely try this recipe again. loc_en_US, sid_73966, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)] Continue reading >>
A Basic And Easy Sugar Free Yellow Cake Recipe
At some time or another, we need to use a Sugar Free Yellow Cake Recipe This is the cake that we make when we want to bake a cake for a birthday, celebration, or simply for someone special. After all, not everyone wants chocolate or 'Devils's Food' cake all of the time. A Basic and Easy Sugar Free Yellow Cake Recipe Yellow cake is that standard cake that we have all enjoyed at some time or another. It seems as if we always ate frosted yellow cake cupcakes at birthday parties as a kid. This is because the yellow cake is the cake that most everyone can agree upon. It is the vanilla ice cream of the cake world. What I like about yellow cake is that it can be dressed up in so many ways. Unlike a chocolate cake, a yellow cake can be paired with any frosting. You can also decorate a yellow cake easily with colorful items like flowers and fruit. Thankfully, a yellow cake can be made without added sugar. I like to say that it is possible to have your cake and eat it sugar free too. However, even though this cake has no added sugar in it, this cake still tastes pretty good. This is a basic yellow cake recipe that has a sugar alternative rather than sugar in it. I use Splenda in my basic sugar free yellow cake. You are welcome to use the sugar alternative of your choice as long as you use the equivalent to sugar amount. To make a layer cake, use two 8" round cake pans. I've recently discovered silicon cake pans. They are super cheap and so easy to use. Cleaning the silicon pans is a breeze as well. Silicon cake pans can be easily found on Amazon. However, you can use the cake pan of your choice. Frosting this cake can also be done sugar free. I have a couple of great recipes for cake on this site. There is a sugar free chocolate buttercream recipe. A sugar free cocoa icing recipe Continue reading >>
- Is the real cost of medicine death? Canadian Cannabis, Mosquito season means Zika, Yellow fever fear? QOTD: colonics, Diabetes, Echo water for the win!
- Cleanse Kidneys Of Toxins, Treat Diabetes And Lower Cholesterol With This Easy Recipe
- It’s horrible, deadly — and insanely easy to fix. But America’s troubles with food insecurity means millions are closer to the scurvy zone than we admit.
Splenda Sugar Blend For Baking Chocolate Cake
Splenda Sugar Blend for Baking Chocolate Cake Splenda Sugar Blend for Baking Chocolate Cake Surprise your family and friends with this lower-calorie chocolate cake! This recipe uses Splenda Sugar Blend for Baking and you'll love the great tastes in this perfect-for-entertaining or special family occasions cake. 1 1/4 cups SPLENDA Sugar Blend for Baking Frozen reduced-fat whipped topping, thawed (optional) PREHEAT oven to 350 F. Coat two 8-inch cake pans with nonfat cooking spray. Dust with flour. COMBINE flour, cocoa powder, baking soda, and baking powder in a medium bowl. Beat butter in large mixer bowl at medium speed until creamy. Gradually add SPLENDA Sugar Blend for Baking; beat well. Add eggs, one at a time, mixing well after each addition. Add vanilla extract; mix until blended. ADD 1/2 of the flour mixture and mix at low speed until well blended. Add water and milk; mix at low speed until well blended. Add remaining flour mixture and beat at medium speed of an electric mixer until smooth. Spoon batter evenly into prepared pans. BAKE for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. SPREAD reduced-fat whipped topping between layers and on top and sides of cake. Sprinkle with decorative candies, if desired. * Percentage Daily Values are based on a 2000 calorie diet. Splenda Sugar Blend for Baking Chocolate Cake is rated 3.8 out of 5 by 16. Rated 4 out of 5 by Chicken eggs from Yummy and easy This was a easy chocolate cake to make . It raised just fine and taste very good. I did add few pinches of cinnamon . Yummy! Rated 5 out of 5 by Virginia ginger from It was easy to make Will this raise my sugar levels? And it tasted good Rated 4 out of 5 by marg fro Continue reading >>
German Chocolate Cake (low-carb, Sugar-free)
German Chocolate Cake (low-carb, sugar-free) My husband recently challenged me to make him a Trim Healthy (MAN) German Chocolate Cake with Icing for his upcoming birthday (Ok not till April). I accepted his challenge reluctantly though. I had a couple ideas flashing around my head but I knew it needed 1. to taste amazing 2. be moist 3. the icing had to be spot on. German Chocolate Cake is my husbands favorite. And I have never ever seen one that is ok to eat but you are staying away from sugar and white flour. I think I might have nailed this one! Ok, now that I got that out of the way lets begin. Melt your unsweetened chocolate with the greek yogurt & almond milk (I used 0% Greek Yogurt & Unsweetened Vanilla Almond milk to keep the cake part a little lighter because of the almond flour and I wanted to use the more fattening stuff for the icing) in a sauce pan. The greek yogurt was to replace the butter milk but it does not take away from the taste in fact it adds that buttermilk tang! **If you would rather do thisquickly you can simply place the almond milk and chocolate in a glass bowl and microwave for 1 minute.Take out and stir. Microwave 30 seconds at a time longer if you need to. Mixthe greek yogurt into the melted chocolate mixture! It will blend together well until it looks like this: But do not boil, just melt on low heat. Once melted and mixed well, take off the heat. Get your other wet ingredients together. Cream your butter, sweetener, & vanilla. Add your eggs in. Spray two 9 round cake pans, then put a round piece of waxed paper at the bottom & spray again. I use the Organic Coconut Oil cooking spray from Trader Joes. LOVE THAT STUFF!! **If you would rather notdo two separate baking pans just do a9X13 pan but spray well. You wont have to line it if you pla Continue reading >>
Delicious Diabetic Birthday Cake Recipe
This delicious Diabetic Birthday Cake Recipe has a sugar free vanilla cake with sugar free chocolate frosting. A decadent and tasty dessert for everyone! Delicious Diabetic Birthday Cake Recipe What is it about Birthday cakes that makes them so special and delicious? It’s just 2-3 layers of sponge cake and some frosting on top. To me, they’re my favorite ones. I guess these kinds of desserts are more about nostalgia. I still remember blowing the candles in the presence of my loved ones. Of all the childhood memories one may have, blowing the candles on your birthday cake will always be one of them. This amazing Diabetic Birthday Cake Recipe is super easy to make, uses regular ingredients and everybody will love it. I made it last night and gave it to my husband and my in-laws, they were drooling and complimenting on how great it tasted. When I told them that this cake was sugar-free they couldn’t believe it. Of course, they went for seconds. I can imagine adjusting your diet must be hard since everything has so much ADDED sugar! including things one may not think of, for instance: spaghetti sauce, bread, yogurt (even the non-flavored Greek one), BBQ Sauce, dried fruits, etc. This Diabetic Birthday Cake Recipe is so delicious because it has a spongy and very moist vanilla cake and a fudgy and addicting chocolate fudge frosting that is finger-licking good. Last week I made a Diabetic Lasagna Recipe that would go great as the main course of your party. I used Swerve sweetener which is a great sugar substitute for the sponge cake part. You can also use Splenda baking blend or any of the usual sugar replacements you are used to cooking with. This Diabetic Birthday Cake Recipe is on the small side. It’s only 6 inches in diameter, which is perfect for a small gathering Continue reading >>
Sugar-free Chocolate Cake
See more recipes in Diabetic and Lower Carb Treats For anyone who wants their "chocolate fix", but can't have the sugar that is used in most cakes, here' a delicious recipe for you. Enjoy! 2 1/4 cups Splenda No Calorie Sweetener Granular 1 ounce unsweetened baking chocolate, shaved (optional) Preheat oven to 350F/180C. 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. 7/8 cup Splenda No Calorie Sweetener Granular Cook the milk and cornstarch until thickened, let cool. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the beaten Splenda/shortening mixture and beat very well. Makes enough icing for 1 9-inch round cake or a 9 x 13-inch oblong cake. 4 tbsp. butter or margarine, softened or shortening 3 cups Splenda No Calorie Sweetener Granular Mix flour and milk in a shaker or jar and shake until blended together. Place mixture in a small saucepan and heat on stove top until thickened, let cool. Cream the Splenda, cocoa powder, shortening and vanilla together. Add the milk mixture to the creamed mixture. Beat with an electric mixer until smooth and cre Continue reading >>
Decadent Chocolate Cake
Heat oven to 325F. Grease an 8-inch spring form pan and line the bottom with parchment paper; grease paper and set aside. Melt chocolate, butter and water in the top of a double boiler set over simmering water, stirring to combine. Remove from heat and transfer to a large bowl; cool to room temperature. Add cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined. In a medium bowl, with an electric mixer on medium-high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes. Reduce speed to medium; gradually add remaining cup sugar substitute and beat until combined, 1 minute. Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined. Pour batter into prepared pan, smoothing top. Bake until evenly risen and almost set, 40-45 minutes (it will look like a brownie). Cool completely on a wire rack. To serve, run a knife around edge of pan and remove rim. Cut into 12 pieces and serve with whipped cream (optional). Continue reading >>
