Post by April B. on Feb 20, 2003 9:33:42 GMT -6
CHOCOLATE WALNUT FILLED CAKE
Diabetic, Cakes, Desserts
24 servings
CAKE:
2 c Cake flour
1/2 c Unsweetened cocoa
3 Tbs. Granualted fructose or other Sugar replacement
1 Tbs. Baking powder
1 1/4 c Milk
1/4 c. Soft margerine
2 Eggs
FILLING:
1/2 c. Flour
1/3 c. Walnuts very finely chopped
1/3 c. Milk
1 tsp. Granulated fructose or other Sugar replacement
1 tsp. Baking powder
1 tsp. Vanilla extract
Preheat oven to 350.Grease and flour a 3 quart size tube pan.
For the Cake:
Combine dry ingredients and sift into a bowl.
Add remaining ingredients and beat until smooth and creamy.
Pour into prepared pan.
To make the filling:
Combine all ingredients in a bowl mixing with a fork until well blended.
Spoon in a ring over center of chocolate layer being careful not to touch sides of pan with filling mixture.
Bake for 35 minute or until tester comes out clean.
Cool in pan for 20-25 minutes,invert onto plate or rack and let cool completely.
Frost with a glaze if desired
Recipes makes 24 servings @ 84 calories per
Exchanges: 2/3 bread 1/2 lean meat
Diabetic, Cakes, Desserts
24 servings
CAKE:
2 c Cake flour
1/2 c Unsweetened cocoa
3 Tbs. Granualted fructose or other Sugar replacement
1 Tbs. Baking powder
1 1/4 c Milk
1/4 c. Soft margerine
2 Eggs
FILLING:
1/2 c. Flour
1/3 c. Walnuts very finely chopped
1/3 c. Milk
1 tsp. Granulated fructose or other Sugar replacement
1 tsp. Baking powder
1 tsp. Vanilla extract
Preheat oven to 350.Grease and flour a 3 quart size tube pan.
For the Cake:
Combine dry ingredients and sift into a bowl.
Add remaining ingredients and beat until smooth and creamy.
Pour into prepared pan.
To make the filling:
Combine all ingredients in a bowl mixing with a fork until well blended.
Spoon in a ring over center of chocolate layer being careful not to touch sides of pan with filling mixture.
Bake for 35 minute or until tester comes out clean.
Cool in pan for 20-25 minutes,invert onto plate or rack and let cool completely.
Frost with a glaze if desired
Recipes makes 24 servings @ 84 calories per
Exchanges: 2/3 bread 1/2 lean meat
