Died and Went to Heaven Chocolate Cake, Diabetic Version
Chocolate cake is believed to have originated in the United States in the mid-19th century.
This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Died and Went to Heaven Chocolate Cake, Diabetic Version
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, cream together the butter and sugar substitute until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just blended.
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Pour in the boiling water and mix until well combined.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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In the meantime, prepare the chocolate pudding as per the package instructions.
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Once the cake has cooled, spread the chocolate pudding over the top.
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Top with whipped topping and sprinkle with sugar-free chocolate shavings for garnish.
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Refrigerate for at least 1 hour before serving.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
