Be the first to write a review
When creating the Mocha Snack Cake, our Test Kitchen used a combination of sugar and sugar substitute for the best taste and texture while still cutting calories and carbs. They also used fruit puree, in this case prune baby food, in place of some of the oil in the cake. This savings allowed them to use full-fat whipped topping in the frosting.
This recipe is:
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Facts 1 piece equals 151 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 214 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Frosted Mocha Cake in
Light & Tasty
August/September 2007, p62
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013