Chocolate Cake Recipe
Diabetic Friendly Recipe
An unexpected ingredient, bran cereal, helps keep fat down and nutrition up in this moist Chocolate Cake. Chocolate flavoring and Dutch process cocoa with a bit of cinnamon give this cake a pleasing taste to any chocolate lover.
A sugar substitute is used to replace regular sugar. The chocolate flavoring helps boost the rich taste of the Dutch cocoa. It is not recommended you use any other types of cocoa for this cake.
1 cup bran cereal
1 cup water
1/3 cup dry sugar substitute equivalent
1 medium egg
1/4 cup canola oil
1 teaspoon vanilla
1 teaspoon chocolate flavoring
1 tablesoon lemon juice
1 cup all-purpose flour
1 teaspoon soda
1/4 cup Dutch-process cocoa
1/4 cup sugar
2 tablespoons instant nonfat dry milk
1/2 teaspoon cinnamon
1/2 teaspoon salt
Place bran, water, sugar or sugar substitute, egg, canola oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl. Mix lightly and let stand for 30 to 45 minutes.
Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt and stir to blend well. Add flour mixture to the bran mixture and mix at medium speed about one-half minute or until well blended.
Place in a spray-coated 9-inch square cake pan and bake at 350 degrees for about 20 minutes, or until the cake springs back when touched in the center and sides pull away from the pan. Cool to room temperature and cut into 3x4-inch squares.
Yield 12 squares. Serving Size: 1 square.
Did you know?
September 13th is International Chocolate Day.