CHOCOLATE-PEAR CAKE

 For those who think diabetic desserts tend to be dry, here is a cake for you. The shredded pear will add delicate flavor and moisture to the cake.

1 box (2-layer size) sugar-free Chocolate or Devil's Food cake mix

1 med to large pear, peeled, cored and shredded

1 can sugar-free chocolate frosting

Fresh berries for garnish, optional

Star anise for garnish, optional

Prepare cake mix according to the package directions for a Bundt cake, then stir in the shredded pear until blended.

Bake according to the package directions.

When cake is removed from pan, set on a wire rack over a baking sheet. When cake is completely cooled,  place 1 1/4 cup of the canned frosting in a microwave-safe bowl. Microwave for 15 seconds then spoon over the top of the cake allowing it to drip down the sides. Use a spatula to spread to cover top of cake. Allow the cake to set about 15 minutes then move to a serving plate. (Personally, I skip the wire rack over the baking sheet, which most professionals recommend. I set my cake on the cake plate then spoon the frosting on. I like to catch what would fall through the wire rack!) Garnish with some fresh berries, if desired. (I like to put some around the bottom where the icing has fallen on the plate.)

This is a file photo used for reference only.

It is not this exact recipe.