Coffee-Frosted Cocoa Cake
From:
1,001 Delicious Desserts for People with Diabetes
by Sue Spitler (Surrey Books; October 2002;
ISBN: 1572840498; PB)
A perfect cake to make for
shared dinners and picnics.
Servings: 18
1 1/2 cups sugar
1/2 cup margarine, softened
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup skim milk
Coffee Frosting (recipe follows)
Combine sugar and margarine in
large bowl; beat until light and
fluffy.
Add eggs one at a time, beating
well after each addition.
Stir in vanilla.
Combine flour, cocoa, baking soda,
and salt in medium bowl.
Mix dry ingredients into egg mixture
alternately with milk, blending well.
Spread batter in greased and floured
13x9-inch cake pan.
Bake cake at 350 degrees 25 to 35 minutes
or until toothpick inserted in center
comes out clean and cake begins to pull
away from sides of pan.
Cool completely on wire rack.
Frost with Coffee Frosting.
Coffee Frosting
(Makes about 1/2 cup)
1 tablespoon instant coffee granules
1 tablespoon hot water
1 tablespoon margarine, softened
1 cup powdered sugar
2-3 tablespoons fat-free milk
Dissolve coffee in hot water in medium bowl.
Beat in margarine, powdered sugar, and enough
milk for spreading consistency.
Variation: Apricot Cocoa Cake
Make cake as above and cool on wire rack.
Spread cake with 1 1/2 cups lite apricot preserves.
Cut cake into squares; drizzle each serving with
1 tablespoon sugar-free chocolate topping.
Per Serving
Calories: 231
% Calories from fat: 26
Fat (gm): 6.7
Sat. fat (gm): 1.3
Cholesterol (mg): 23.9
Sodium (mg): 352
Protein (gm): 3.5
Carbohydrate (gm): 39.7
Exchanges
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.5
Meat: 0.0
Fat: 1.0
From:
1,001 Delicious Desserts for People with Diabetes
by Sue Spitler (Surrey Books; October 2002;
ISBN: 1572840498; PB)
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