Sour Cream Chocolate Cake

By Karmul

Ingredients
  • baking spray with flour

  • 1 cup (140 g) unbleached all-purpose flour

  • 1/2 cup (70 g) one-to-sugar substitute

  • 1/4 cup (35 g) nonfat dry milk powder

  • 1/2 teaspoon (2.5 ml) baking soda

  • 1/4 teaspoon (1.25 ml) salt

  • 2 tablespoons (25 g) margarine

  • 1 1/2 ounces (45 g) unsweetened baking chocolate

  • 1/2 cup (120 ml) low-fat sour cream

  • 2 tablespoons (60 ml) liquid egg substitute

  • 1/2 teaspoon (2.5 ml) vanilla extract

  • 2 tablespoons (30 ml) strong coffee

Directions
  1. Preheat oven to 350°F (180°C), Gas Mark 4. Coat an 8-inch (20 cm) square baking pan with the baking spray.

  2. Sift the flour into a bowl. Stir in the sugar substitute, dry milk, baking soda and salt.

  3. Melt the margarine and chocolate in the microwave or in the top of a double boiler. Beat in the sour cream, egg substitute, vanilla, and coffee. Stir the chocolate mixture into the dry ingredients. Blend well.

  4. Spread into the prepared pan and bake for about 20 minutes until toothpick inserted in the middle of the cake comes out clean. Cool in pan and cut into 16 squares.


Nutritional Facts

Servings
1
77 calories (35% calories from fat)
2 g protein
4 g total fat (1.5 g saturated fat)
12 g carbohydrates
1 g dietary fiber
3 mg cholesterol
110 mg sodium
Diabetic exchanges
1 carbohydrate (bread/starch)
1/2 fat

desserts chocolate dessert calcium vitamin d low carb bake

3 replies

Avera
Avera 2009-01-15 22:15:58 -0600 Report

Chocolate cake is one of my very favorite things. It is great to have a recipe for it that is diabetic friendly to add to my collection.