Diet Chocolate Cake

Diet Chocolate Cake

If you’re like me, it’s very difficult to give up the things I love so much when dieting.  One of my favorite things to enjoy is chocolate.  When I discovered the xocoslim chocolate diet I was amazed at how fast I began to lose the weight.  Then I just had to come up with the perfect chocolate cake to treat myself without going overboard.  This diet chocolate cake is not difficult to make at all.  You will need to find the shortenting substitute of Smart Balance and Leaf Lard which can be found at Whole Foods.  Try this diet chocolate cake and tell me what you think.

The diet chocolate cake should be made in three layers.  It will bake fast because of the substitutes so keep our eye on it.  Enjoy this diet chocolate cake on your chocolate diet.  Talk soon.

Diet Chocolate Cake:

• 2 cups all purpose flour
• 1 cup sugar
• 1 cup of Splenda
• 1/2 cup unsweetened cocoa  (get a good kind from Whole Foods)
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup of Leaf Lard or Smart Balance non trans fat shortening. (Both work well)
• 1 cup of 2% milk
• 1/2 cup of cold black coffee
• 1 teaspoon pure vanilla
• 2 egg replacements  (This is called EnerG.  You whip together in a food processor 1 1/2 teaspoons powder  and 2 tablespoons water.  Sometimes 2-3 times the powder with same amount of water gives better results.)

Preheat oven to 350 degrees F.  Mix together your dry ingredients. Set aside.

Beat shortening and Splenda in mixing bowl.  Beat in egg substitutes, cold coffee and vanilla.

Mix together your dry ingredients with your wet.

Add milk.  Mix until well blended. Do not overbeat.

Pour into cake pans and bake for 20 to 25 minutes.  Keep your eye on the prize! Your cakes are done when you insert a toothpick in the meddle and it comes out clean.  Cool in pans on a rack for 15-20 minutes.  Remove from pans for frosting.

Frosting:

• 1 cup cold skim milk
• 1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding
• 1 (8 ounce) container frozen light whipped topping, thawed

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Frost the cake.