My FIL's birthday is tomorrow, and we got together to celebrate this evening. Since both my wife and I have had WLS, he suggested we did not need a cake. Excuse me! Birthday's demand that a cake be made available. If we did not have a cake, how could we sing Happy Birthday? so, a searching the world wide webz I went. This is the cake and frosting that I found. The frosting came from All-Recipes, while the cake came form Splenda. Was it a success? Yes, with a capital Y! FIL was happy, that's all I needed! So, if you are looking for a Sugar Free Cake and frosting, give this one a try! Hope you enjoy!Died And Gone To Heaven Chocolate Cake
1 3/4 cups all-purpose flour
1 3/4 cups all-purpose flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup SPLENDA® Brown Sugar Blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1 1/4 cups low-fat buttermilk
1 small lunch size container sugar free applesauce
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee
Directions
Directions
1) Preheat oven to 350 degrees F. Grease cake pan or bundt with non-stick cooking spray, set aside
2) Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
3) Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
4) Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
5) Pour batter into cake pan or bundt pan. If traveling, I recommend a 13 x 9 pan
6) Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Nutrition Info (per serving) 12 servings
Calories 220 Calories from Fat 70 Protein 6g Fat 8g (sat 2g) Carbohydrate 32g Fiber 3g Cholesterol 45mg Sodium 390mg Sugar 12g
2) Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
3) Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
4) Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
5) Pour batter into cake pan or bundt pan. If traveling, I recommend a 13 x 9 pan
6) Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Nutrition Info (per serving) 12 servings
Calories 220 Calories from Fat 70 Protein 6g Fat 8g (sat 2g) Carbohydrate 32g Fiber 3g Cholesterol 45mg Sodium 390mg Sugar 12g
Sugar Free Frosting
I (1.4 ounce) package sugar-free instant pudding mix
1 1/2 cups milk
I (1.4 ounce) package sugar-free instant pudding mix
1 1/2 cups milk
1 shot instant espresso
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed
DIRECTIONS
1. In a medium bowl, combine pudding mix, milk and espresso. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
3. I recommend you keep this cake refrigerated until serving. The frosting will sometimes puddle if it becomes to warm.
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed
DIRECTIONS
1. In a medium bowl, combine pudding mix, milk and espresso. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
3. I recommend you keep this cake refrigerated until serving. The frosting will sometimes puddle if it becomes to warm.
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