Quick Chocolate Snack Cake Recipe
- 1/3 cup prune baby food or unsweetened applesauce
- 1 cup sugar
- 1/2 cup sugar blend
- 1/2 cup egg substitute
- 1/2 cup water
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup baking cocoa
- 2/3 cup all-purpose flour
- 2/3 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1. In a large bowl, beat the baby food, sugar, sugar blend, egg substitute, water, oil and vanilla until well blended. Combine the cocoa, flours, baking soda and salt; gradually beat into prune mixture until blended. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
- 2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with chips. Cool on a wire rack. Yield: 18 servings.
1 piece: 170 calories, 6g fat (1g saturated fat), 0 cholesterol, 82mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Quick Chocolate Snack Cake
"PLEASE-unless you are a diabetic and understand diabetes-DO NOT comment on those recipes!!! Those that are diabetic know what they should eat and they will take care of themselves!! I speak from personal experience!!"
"I made this and liked it, and took it to a picnic and folks there said it was good. Were they being honest with me? I agree it does not seem particularly diabetic friendly and that labeling of it surprised me."
"Several people commented about this recipe NOT being good for a diabetic. That might be true, but perhaps the recipe author intended this recipe to turn people off who HAVE a sweet tooth. The author said in part, 'I never thought I?d be able to curb my sweet tooth?until I made this!' Maybe after making this recipe, you'll curb your sweet tooth... because you will not want to eat chocolate and sugar again!"
"This was very good,I made it and took it into work, never told anyone it was lighter, and it was gone in a flash. I used Splenda for the 1 cup of sugar and applesauce for the oil, it turned out very good."
"not for a diabetic"
"Being diabetic myself, I don't understand how you consider one small piece that equals 2 bread servings as diabetic friendly."
"I am not a diabetic; but I am a mother that want's healthy alternatives for her family and I do come from a family with a history of diabetes along with a hypoglycemic child. I would NEVER make this.I personally cannot see how this is beneficial for diabetics. A) it's too high in carbohydrates with next to no fiber or protein to help offset it. My daughter's daughters blood sugar used to drop to dangerous lows during school. On the advice of our physician we started sending her to school with 2 fig newtons and a 1/4 cup of nuts. The carbohydrates from the newtons gave her the quick rush she needed to raise her blood sugar levels and the protein from the nuts stabilized it so she wouldn't crash again later ~ the newtons are healthier than this snack cake!B) Egg substitute is eggs whites with some additional ingredients (depending on brand), such as potato starch that is unhealthy for diabetics. Egg whites as a healthy alternative for diabetics is a misnomer. Egg whites are absorbed by the body in the same way as sugar and will cause blood sugar to spike; if other ingredients are added, they too can cause an additional blood sugar spike.C) Splenda is not a natural alternative for sugar. It is an artificial chlorinated sweetener. Chlorine doesn't do a body good! Plus artificial sweeteners trick the body into thinking it is sugar so the body absorbs it like sugar. There are side-effects. I would suggest switching the sugar and artificial sweetener with Whey-Low D (wheylow.com) which was recommended to me by a friend who had gastric bypass and was diabetic (now gone thanks to proper diet and exercise).Don't just assume something is healthy. Sometimes the substitutions we make for things we believe are unhealthy are far worse for your body."
"Not for a diabetic. Way to much sugar."
"No way it would be diabetic! All diabetics should avoid it!"
"A way-too-big sugar shock from the granulated sugar, sugar blend, and chocolate chips. Also, quite a rubbery texture from the sugar substitute. This is definitely not diabetic friendly. Would not make this again."
"My husband is Diabetic and this works great for him .. Thank you so very much>>>"
"I haven't made this, but looking at the recipe, with 1 cup sugar and 1/2 cup chocolate chips, it's not for diabetics! It may be better than some other recipes, but I wonder if it would be included in a diabetic cookbook with that much sugar content. Even the Splenda Blend is 1/2 sugar!"
"This recipe is like a giant brownie - nobody believes it is actually healthy. I have made it quite a few times and shared the recipe with some diabetic friends. My husband and I are not diabetic, but don't want to be. Thanks for giving this chocoholic something I can enjoy without all the guilt!"