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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| Splenda: 1 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1/2 tsp |
| unsweetened cocoa powder (sifted): 3/4 cup |
| water: 1 cup (hot) |
| canola oil - for salads, woks and light frying: 1/4 cup |
| eggs: 4 (whites) |
| vanilla extract: 2 tsp |
| nonfat milk: 1 cup |
Low Fat Low Carb Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- mix cocoa into hot water until blended.
- combine all wet ingredients, mix on medium until blended.
- add cocoa mixture, mix until well blended.
- in a separate bowl combine all dry ingredients, add to wet ingredients.
- mix until well blended (a couple of minutes).
- pour batter in spray treated 9x13 cake pan.
- bake in a preheated oven at 350 for 25 to 35 minutes.