Wont Kill The Diet Chocolate Cinnamon Zucchini Cake Recipes

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
• In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
• Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
• Stir in zucchini, just until combined.
• Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
• In a medium bowl, combine cream, sugar, cocoa, and vanilla.
• Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
• Spread over cooled cake and serve.

WON'T KILL THE DIET CHOCOLATE CINNAMON ZUCCHINI CAKE

Steps:

• Preheat oven to 325 degrees.
• Add the 1/2 tsp vinegar or lemon juice to the skim milk and set aside. You want the milk to curdle.
• Blend together the first 6 ingredients.
• Mix in the dry ingredients and then stir in the milk, batter will be somewhat thick.
• Fold in the shredded zucchini.
• Pour batter into a greased 9x13" cake pan.
• Sprinkle chocolate chips over the top of the cake batter.
• Bake at 325 degrees 40-50 minutes or until cake tests done.

CINNAMON CHOCOLATE CAKE

Steps:

• In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt.
• Stir in marshmallows.
• Set aside.
• In a small saucepan, bring the cocoa, cola, oil and butter to a boil.
• Pour over flour mixture.
• Mix well.
• Stir in eggs, buttermilk and vanilla.
• Pour into a greased 9x13 inch baking pan.
• Bake at 350 degrees for 35-40 minutes.
• Do not overbake.
• Cool.
• Frosting:.
• In a large saucepan, bring the cocoa, cola and butter to a boil.
• Remove from the heat.
• Stir in powdered sugar and 3/4 cup pecans until blended.
• Spread over cake.
• sprinkle with remaining pecans.
• Cool until frosting is set before cutting.

DIET CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees (or temperature recommended on cake mix box). Lightly grease two 8 or 9 inch round non-stick cake pans. Mix together cake mix, cocoa powder, eggs, oil, and water using electric mixer. Note: if mix looks too dry, add more applesauce or if mix looks too wet, hold back some water. Bake for recommended baking time on cake box. Do not overbake. Remove from oven and cool completely.
• Frosting: Over medium heat, combine pudding mix, skim milk, and cocoa powder. Bring to boil for 2 minutes, constantly stirring with spatula. Cool pudding to room temperature.
• Frost cake by placing first cake round on platter. Cut top of cake flat and remove any excess cake. Apply half of the frosting to the cake. Add second cake round to the spread frosting. Push down slightly so the pudding is visible between the layers. Add remaining frosting to top of cake, keeping it 1/2 inch away from edge of cake all the way around. Chill in refrigerator overnight. Note: the moisture from the frosting pudding mix will soak into the cakes and create a very moist, almost pudding-like consistency.
• This recipe was designed for Mother's Day for my wife who loves chocolate and can now eat all the chocolate cake she wants! By the way, this tastes amazing.

DIET CAKE

Steps:

• Measure out one cup of cake mix.
• (Put the remaining mix in a zip loc bag in the fridge.) Mix in egg and oil.
• Put water in 1/4 cup measure.
• Pour into mix, stirring, a tablespoon or so at at time (I'm at high altitude and use 1/4 cup water, yours will probably need less).
• Stir until lumps disappear.
• Spray an 8-10" pie pan with Pam.
• Put the mix in the pan.
• Bake at 350 for 12-15 minutes or until cake pulls away from side of pan.
• When cool, frost with frosting.