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Wednesday, March 5, 2014

Red Chocolate Cake

Red Chocolate Cake

Are you confused yet? It’s chocolate, but it’s red. Why would you want to do such a crazy thing? First of all, it’s fun. Second , It’s surprising . And third , it tastes delicious . If your favorite ball tea, or high school’s colors include red , go for it 

(Serves 8) 

2 cups SPLENDA Granular
¼ cup reduced calorie margarine
2 eggs, or equivalent in egg substitute
¾ cup no-fat sour cream
1 teaspoon vanilla extract
1 ½ cups cake flour
3 tablespoons unsweetened
Cocoa powder
½ teaspoon baking powder
2 teaspoon baking soda
1 cup boiling water
2tablespoons red food coloring
1 cup reduced – calorie whipped topping 

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with butter-flavored cooking spray. In a large bowl , combine SPLENDA , margarine, eggs, sour cream, and vanilla extract, Add flour , cocoa, baking powder, and baking soda. Mix gently just to combine. Stir in boiling water and red food coloring. Spread batter evenly into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted center comes out clean. Place pan on a wore rack and allow to cool completely. Cut into 12 Servings. When serving top each peace with 2 tablespoons whipped topping. 

Each serving Equals

HE: 1 Bread* ¾ Fat * ¼ Protein * ¾ slider
10 Optional Calories
177 Calories * 5 gm Fat * 4 gm Protein *
29 gm Carbohydrate * 490 mg Sodium *
76 mg Calcium * 1 gm Fiber
DIABETIC EXCHANGEs: 1 ½ Starch/Carbohydrate * 1 Fat

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