Have you ever eaten Molten Lava Cake? Below is the diabetic substitute for that chocolaty goodness. It’s from the cookbook Diabetic Cooking printed in 2003 by Publications International. (Another good recipe in this book is the Lasagna that’s pictured on the cover.) Eat this cake as soon as it comes out of the oven, while it’s all gooey and hot.
Chocolate Pudding Cake
Cake
- 1 cup all purpose flour
- 1/3 cup sugar
- 10 packets sugar substitute or equivalent of 20 teaspoons sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup warm fat-free (skim) milk
- 2 tablespoons canola oil
- 2 teaspoons vanilla
Sauce
- 1/4 cup sugar
- 10 packets sugar substitute or equivalent of 20 teaspoons sugar
- 3 tablespoons unsweetened cocoa powder
- 1 3/4 cup boiling water
- Preheat oven to 350°F. Combine all cake ingredients in large bowl; mix well. Pour into ungreased 9-inch square baking pan.
- To prepare sauce, sprinkle dry ingredients over batter in pan. Pour boiling water over top. Do not stir.
- Bake 40 minutes or until cake portion has risen to top of pan and sauce is bubbling underneath. Serve immediately. Makes 9 servings.
Per serving: Calories 150, Fat 3g, Saturated Fat <1g, Cholesterol <1mg, Sodium 246mg, Carbohydrate 26g, Fiber <1g, Protein 4g. Dietary exchanges: 1 ½ Starch, 1 /2 Fat
So fun article is! I know more from it.
Posted by: louboutin schaussures | October 25, 2011 at 07:39 AM