As I always tell diabetics, desserts are for special occasions and should not be a part of your daily diet. Recipes like this one are especially good when you have guests or to take to 'pitch-in' meals. Always volunteer to take the dessert so you will know there is something you can enjoy along with everyone else.
2 cups white whole-wheat flour
1 light cup almond flour
3 tsps baking powder
1 tsp baking soda
1 tsp salt
1/2 cup canola or coconut oil
1/4 cup butter
1/4 cup ground flaxseed
1 cup Splenda granulated
3 large eggs or 3/4 cup egg substitute
1 cup low-fat sour cream
Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch bundt pan; set aside.
Combine the flours, baking powder, baking soda, and salt in a bowl and set aside.
In a mixer bowl combine the oil, butter, flaxseed, and Splenda until creamy; add the eggs, one at a time beating after each addition.
Add the flour mixture to the creamed mixture alternately with the sour cream until well blended; begin and end with flour mixture.
Make the FILLING:
1 pkg (6-oz) unsweetened chocolate chips
1/4 cup firmly packed Splenda Brown Sugar Blend
2 tbsp instant coffee powder (freeze-dried works best)
Mix the filling ingredients together.
Pour 1/3 of the cake batter into the prepared bundt pan; sprinkle with 1/2 the filling mixture. Top filling with another 1/3 of the cake batter; top with the remaining filling mixture. Spoon the last third of the cake batter evenly over all being sure to cover all the filling.
Bake cake at 350 degrees for 60 to 70 minutes until a wooden pick inserted in the center comes out clean. Remove from oven to a wire rack and cool in pan for 15 minutes. Remove cake from pan to cake plate and allow to cool completely.
Dust top lightly with unsweetened cocoa powder or make the following drizzle and drizzle over the cake.
DRIZZLE:
2 tsp instant coffee (freeze-dried preferred)
3 tbsps boil water
1 3/4 cups "fake" powdered sugar (recipe available on this blog)
Dissolve the coffee in the boiling water, stirring until completely dissolved.
Place the "powdered sugar" in a small bowl and add the hot coffee stirring until smooth. Drizzle over the top of the cake allowing to run down sides.
1 light cup almond flour
3 tsps baking powder
1 tsp baking soda
1 tsp salt
1/2 cup canola or coconut oil
1/4 cup butter
1/4 cup ground flaxseed
1 cup Splenda granulated
3 large eggs or 3/4 cup egg substitute
1 cup low-fat sour cream
Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch bundt pan; set aside.
Combine the flours, baking powder, baking soda, and salt in a bowl and set aside.
In a mixer bowl combine the oil, butter, flaxseed, and Splenda until creamy; add the eggs, one at a time beating after each addition.
Add the flour mixture to the creamed mixture alternately with the sour cream until well blended; begin and end with flour mixture.
Make the FILLING:
1 pkg (6-oz) unsweetened chocolate chips
1/4 cup firmly packed Splenda Brown Sugar Blend
2 tbsp instant coffee powder (freeze-dried works best)
Mix the filling ingredients together.
Pour 1/3 of the cake batter into the prepared bundt pan; sprinkle with 1/2 the filling mixture. Top filling with another 1/3 of the cake batter; top with the remaining filling mixture. Spoon the last third of the cake batter evenly over all being sure to cover all the filling.
Bake cake at 350 degrees for 60 to 70 minutes until a wooden pick inserted in the center comes out clean. Remove from oven to a wire rack and cool in pan for 15 minutes. Remove cake from pan to cake plate and allow to cool completely.
Dust top lightly with unsweetened cocoa powder or make the following drizzle and drizzle over the cake.
DRIZZLE:
2 tsp instant coffee (freeze-dried preferred)
3 tbsps boil water
1 3/4 cups "fake" powdered sugar (recipe available on this blog)
Dissolve the coffee in the boiling water, stirring until completely dissolved.
Place the "powdered sugar" in a small bowl and add the hot coffee stirring until smooth. Drizzle over the top of the cake allowing to run down sides.
file photo.
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