Chocolate Cake Chocolate Topping Chocolate Zucchini Spice Cake Cocoa Cake Creme Semisweet Chocolate Frosting Diabetic Devil's Food Cake German Chocolate Cake Heavenly Chocolate Cake Plain Chocolate Frosting Very Chocolatey Cake Chocolate Cake cakes, desserts, diabetic 3/4 cup margarine; at rm temp 1/4 cup sugar 1/2 cup liquid egg; substitute at rm tm 1 liquid sugar; substitute equal 1 to 1/3 cup sugar 2 teaspoon vanilla 2 cup cake flour 2 teaspoon baking powder 1/4 cup instant dry milk 1/3 cup cocoa 1 cup water; at room temperature Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitute, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth. Spread evenly in a 9 inch square pan that has been greased with margarine. Bake at 350 degree F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking powder. Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master Yield: 16 sweet ones Chocolate Topping cakes, desserts, diabetic 3 cup skim milk 2 oz baking chocolate 3 tablespoon cornstarch 1/2 cup granulated sugar replacement 1 teaspoon salt 2 tablespoon butter 2 teaspoon vanilla extract Combine milk, chocolate, cornstarch, sugar replacement and salt in saucepan. Bring to a full boil, and boil for a 2 to 3 minutes; remove from heat. Stir in the butter and vanilla. Food Exchange per serving: 2 Tbsp. 1 FAT EXCHANGE; CAL: 2 TB: 35; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her Meal-Master. Yield: 3 cups Chocolate Zucchini Spice Cake cakes, vegetables, diabetic, chocolate, low-fat/cal 3/4 cup flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon orange peel; grated 1 tablespoon unsweetened cocoa; + 1 teaspoon unsweetened cocoa 1 egg; , beaten 9 teaspoon sugar 1/2 teaspoon chocolate extract 1/2 teaspoon vanilla extract 1 cup zucchini; unpeeled finely shredded Preheat oven to 350. In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, orange peel and cocoa. In another bowl, combine egg, sugar and extracts. Mix well. Add wet mixture and zucchini to dry ingredients, mixing just until moistened. Spoon mixture into an 8-inch round cake pan that has been well sprayed with nonstick cooking spray. Bake 20 minutes, until toothpick in center is clean. Cool in pan. Per serving: 2g protein, 1g fat, 11g carb., 141mg sodium, 34mg chol., 80 calories. Yield: 8 servings Cocoa Cake cakes, desserts, diabetic 1/2 cup cocoa 1/2 cup boiling water 3/4 cup (1 1/2 sticks) margarine at room temperature 1 liquid sugar substitute equal 1 to 1/2 cup sugar 2 teaspoon vanilla 3 large egg whites; at room temp; 1/2 teaspoon cream of tartar 1/3 cup sugar 2 1/2 cup cake flour 1 teaspoon baking soda 2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup cool water Mix together cocoa and boiling water to blend and set aside to cool to room temperature. Cream margarine at medium speed until light and fluffy. Add sweetener and vanilla to creamed moisture, along with cooled cocoa mixture. Mix at medium speed until well blended. Beat egg whites at medium speed until foamy. Add cream of tartar and beat at high speed, gradually adding sugar, to form a meringue. Set aside for alter use. Stir together flour, soda, baking powder, salt and cinnamon to blend well. Add 1 cup water to creamed mixture along with flour mixture. Beat at medium speed for 1-2 minutes or until well blended. Stir batter carefully into pans that have been greased with margarine and lined on the bottom with wax paper. Bake at 350 degrees F. for 30-35 minutes, on until a cake tester comes out clean from the center of the cake and the cake pulls away from the sides of the pan. Turn cake out onto a cake cooler, remove the paper, and cool to room temperature. Put diabetic jelly between the cake layers and frost at the last minute with Fluffy Frosting. Cut cake into 16 equal servings. Food Exchange per serving: 1 1/2 BREAD EXCHANGE + 2 FAT EXCHANGE; CAL: 170; CHO: 20gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIET: Omit salt. Use salt-free margarine and low-sodium baking powder. Source: From the New Diabetic Cookbook by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master Yield: 16 servings Creme Semisweet Chocolate Frosting cakes, desserts, diabetic, chocolate 1/4 cup semisweet chocolate chips 1 tablespoon butter 1/4 cup slim evaporated 1/2 recipe of marshmallow cream Melt chocolate chips and butter in top of double boiler over boiling water, gradually add evaporated milk and stir until smooth. Allow to cook to room temperature. Add marshmallow creme and beat until smooth. Yield: frosts sides and tops of 8 or 9 inch layer cake. Food Exchange per serving: 1/20 of CAKE: 1/2 FAT EXCHANGE; CAL: 1/20 of CAKE: 23; 1/24 OF CAKE 2/5 FAT EXCHANGE; CAL: 1/24 OF CAKE: 19 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master. Yield: 1 servings Diabetic Devil's Food Cake cakes, desserts, diabetic 1/2 cup cocoa 1/2 cup boiling water 2 cup cake flour 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder 1/8 teaspoon salt 1/3 cup sugar ( or substitute) 3/4 cup liquid egg substitute(room t 1 teaspoon vanilla 1/2 cup margarine, room temp Servings: 1 Stir together cocoa and boiling water until smooth. Set aside to cool to room temp. Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well. Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute. Pour into 9" square or 9x13 cake pan that has been greased with margarine.Bake at 350 F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut 6x3 to yield 18 pieces. Posted by MARGE NEMETH, Prodigy ID# GNFK05B. Yield: 1 servings German Chocolate Cake cakes, desserts, diabetic 4 oz baking chocolate 1/2 cup water; boiling 1/2 cup butter 1/2 cup granulated sugar replacement 3 tablespoon granulated fructose 4 eggs yolks 2 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 4 egg whites; stiffly beaten Melt chocolate to boiling water. Cool. Cream butter, sugar replacement and fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. Fold in beaten egg whites. Grease three 3 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans. Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool. Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 50; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master. Yield: 60 servings Heavenly Chocolate Cake cakes, desserts, diabetic, chocolate 1 1/2 cup flour 3 tablespoon unsweetened cocoa 1 teaspoon baking powder 2/3 cup nonfat dry milk powder 2/3 cup water 1 tablespoon vinegar 1/4 cup margarine; softened 1/4 cup brown sugar; firmly packed + 4 teaspoon brown sugar 1/4 teaspoon salt 1 egg 1 teaspoon vanilla butternut extract 1 1/2 teaspoon chocolate extract 1 1/2 teaspoon baking soda Preheat oven to 350. In a small bowl, sift flour, cocoa and baking powder. In another bowl, combine milk and water. Add vinegar. In a large bowl, cream margarine, sugar, salt and egg. Add extracts. Beat until smooth. Add baking soda to milk. Alternately add milk and dry ingredients to margarine mixture, beating on low speed until all ingredients are moistened. Beat 1 minute on medium speed. Spread batter in a 9-inch round cake pan that has been well sprayed with a nonstick cooking spray. Bake 15-20 minutes, until top of cake is dry. Cool in pan 15 minutes. Loosen cake with knife and invert onto rack to finish cooling. Per serving: 6g protein, 7g fat, 23g carb., 269mg sodium, 35mg chol., 215 calories. Yield: 8 servings Plain Chocolate Frosting cakes, desserts, diabetic, chocolate 1 cup skim evaporated milk 2 tablespoon cornstarch 1/4 cup granulated sugar replacement 2 oz baking chocolate; melted 1 teaspoon vanilla extract 1 teaspoon salt 3 tablespoon water Combine all ingredients in top of double boiler. Cook, stirring constantly, over boiling water until thick. Cool. Beat to spreading consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/5 FAT EXCHANGE CAL: 25 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master. Yield: 24 servings Very Chocolatey Cake cakes, desserts, diabetic, chocolate 1 cup pitted dried dates 6 tablespoon margarine, softened 1/3 cup unsweetened cocoa powder 1 tablespoon + 1 1/2 tsp cornstarch 2 teaspoon instant espresso powder 1 teaspoon vanilla extract 1/2 cup finely chopped almonds 3 eggs, separated 8 teaspoon sugar 1 pint fresh raspberries (garnish) Preheat oven to 350 degrees. Line an 8 inch round cake pan with wax paper or foil. In a small saucepan, place dates and cover with water. Bring to a boil, lower heat and simmer for 3 minutes. Drain and rinse under cold water. Remove and discard skins. Puree dates, margarine, cocoa, cornstarch, espresso and vanilla in a food processor until thick and smooth, scraping sides of bowl once or twice. Add almonds and egg yolks. Process a few seconds, just until blended. Transfer to a bowl. With an electric mixer, beat egg whites until stiff but not dry. Stir a large spoonful of whites into the chocolate mixture. Fold chocolate mixture back into remaining whites until smooth. Scrape into prepared cake pan. Place cake pan into a larger pan and fill to halfway up the sides with hot water. Bake for 30 minutes until puffed and cake begins to pull away from the sides of the pan. Remove from water bath and cool on a rack to room temperature. Refrigerate for at least one hour. To unmold cake, carefully invert on a plate and peel off wax paper or foil. Decorate top of cake with fresh raspberries and serve on a pool of berry sauce if desired. Serves 8-10. Per serving: 212 calories, 22 grams carbohydrate, 4 grams protein, 12 grams fat, 82 milligrams cholesterol., 78 milligrams sodium; exchanges: 1/2 starch, 1 fruit, 2 fat. Yield: 1 cake -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
