Mud Pie cake

Mud Pie cake

As kids we loved t play in the mud, even pretending t make yummy pies from dirt ad water, Now that we’re all grown up , we can’t resist the real thing – a chocolate dessert that is marvelously moist and really rich ! 

(Serves 8)

1 cup + 2 tablespoons cake flour

1 ¾ cups SPLENDA Granular

½ teaspoon table salt

2 teaspoons baking powder

¼ cup un sweetened cocoa powder

½ cup fat – free half & half

2 tablespoons+ 2 teaspoons reduced- calorie

Margarine, melted

1 teaspoon vanilla extract

¼ cup chopped walnuts

1 cup hot water 

Preheat oven to 325 degrees. Spray a deep – dish-9-inch pie plate with butter – flavored cooking spray. In a large bowl, combine flour, ¾ cup SPLENDA, salt , baking powder, and 1 tablespoon cocoa. Add half &half , melted margarine , and vanilla extract . Mix gently just to combine. Fold I walnuts. Evenly spread batter into prepared pie plate. In a medium bowl, combine remaining 3 tablespoons cocoa, remaining 1 cup SPLENDA, and hot water. Drizzle water mixture evenly over batter. Bake for 30 to 35 minutes. Place pie plate on a wire rack and let set for at least 10 minutes, Cut into 8 servings. 

Each Serving equals

HE: ¾ Bread * ¾ Fat * ½ Slider * 4 Optional Calories

132 calories * 4 gm Fat * 3 gm Protein *

21 gm Carbohydrate * 328 mg Sodium *

101 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Starch * 1 Fat

Hello Dolly chocolate Cake

Hello Dolly chocolate Cake

Remember that magical scheme in the movie musical when Dolly walks down a long staircase while everyone welcomes her home with the title song? It’s an unforgettable, thrilling moment that will make heart beat faster and eyes light up. Well, so will this captivating cake!

(Serves 8)

1 ½ cake flour

1 cup SPLENDA Granular

¼ Cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

2/3 cup fat – free milk

½  cup fat – free milk

½ cup no fat sour cream

2 tablespoons = 2 teaspoons reduced calorie margarine

2 eggs, or equivalent in egg substitute

2 teaspoons vanilla extract

½ teaspoon coconut extract

2 table spoons little chocolate syrup

¼ cup chopped pecans

¼ cup mini chocolate chips

2 tablespoons flaked coconut 

Preheat oven to 350 degrees. Spray a 9-by-9 –inch cake on with butter- flavored cooking spray. In a large bowl, combine flour, SPLENDA, cocoa, baking powder, and baking soda, In a small bowl combine milk, sour cream, margarine, eggs, vanilla , extract and coconut extract. Add milk mixture to flour mixture. Mix gently just to combine. Spread batter evenly into prepared pan. Evenly drizzle chocolate chips and coconut evenly over top. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 8 servings. 

Each serving equals

He: 1 Bread * 1 Fat * ¼ Protein * ¾ Slider *

8 Optional calories

199 Calories * 7 g Fat * 5 gm Protein *

29 g Carbohydrate * 259 mg Sodium *

62 mg Calcium * 2 gm Fiber

DIABETIC EXCHANGESL 2 Starch/ Carbohydrate * 1 Fat

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