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Chocolate-Cinnamon Sheet Cake with Almond Cream
Source: Eating Well

Ingredient Note: Cake flour is a less dense, low-gluten form of milled flour. If you can't find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.

Rating:
Prep Time: 30 minutes
Cook Time: 120 minutes
Difficulty: Difficult

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Cake
0 1/4 cup  unsweetened cocoa powder
2 tsp  low sodium baking powder
0 tsp  ground cinnamon
0 1/2 tsp  salt
0.33333 cup  packed light brown sugar
5 tbsp  canola oil
1 tsp  vanilla extract

Almond cream
1 tbsp  amaretto
1 tsp  vanilla extract
0 1/4 tsp  ground cinnamon
Directions
  1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
  2. Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
  3. Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.eat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.eat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.dd 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.e until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
  4. To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.

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