Chocolate Pudding Cake Diabetic Friendly Recipes
CHOCOLATE PUDDING CAKE - (DIABETIC - FRIENDLY)
This is a great recipe from "Keep It Simple". A diabetic dessert cook book. It best served warm and perfect for a comforting and delicious dessert. Nutrients per serving: (Approx. values) Makes: About 16 servings Calories: About 112 Calories from Fat: 8% Total Fat: 1g Saturated Fat: 0g Cholesterol: 2mg. Sodium: 65mg. Carbs.:...
Provided by penny jordan
Categories Puddings
Time 45m
Number Of Ingredients 10
Steps:
- 1. PREHEAT: Oven to 350 degrees F. COAT: 9x9x2" baking pan with nonstick baking spray, (Bakers' Joy).
- 2. IN: Medium mixing bowl, combine sugar, flour, baking powder, and 2 Tbsp. cocoa. STIR: In milk, vanilla, and butter. SPREAD: Batter in prepared pan.
- 3. IN: Another small mixing bowl, mix together brown sugar and remaining 1/4 cup cocoa. SPRINKLE: Over batter. POUR: Boiling water over all. BAKE: For 25 to 30 minutes. LET: Sit for 5 minutes. SERVE: Warm. COVER: Leftovers and refrigerate.
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- Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
- While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
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- Preheat your oven to 325 and prep a cake pan well for nonstick. For example, dusting with flour as well as greasing the pan.
- Prepare the pudding by combining it with the milk over medium heat, stirring constantly until it is thickened. Once the pudding has thickened, you can remove it from the heat.
- Stir in the cake mix and blend until you have a combined batter. Then you can transfer the batter to the prepared cake pan. If adding chocolate chips simply add them to the batter in the pan without stirring them in.
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