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Chocolate Cake
Source: dLife

A delicious chocolate cake made with vanilla and cocoa.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 143.0
Total Carbs 15.3 g
Dietary Fiber 0.8 g
Sugars 3.1 g
Total Fat 8.5 g
Saturated Fat 1.6 g
Unsaturated Fat 0.1 g
Potassium 124.6 mg
Protein 1.9 g
Sodium 85.9 mg
Dietary Exchanges
2 Fat , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
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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0 3/4 cup  Margarine, hard
0 1/4 cup  sugar
4 oz  liquid egg substitute
0.3333 cup  unsweetened cocoa powder
0.3333 cup  SPLENDA┬« No Calorie Sweetener, granulated
2 tsp  vanilla extract
2 cup  white cake flour
2 tsp  low sodium baking powder
0 1/4 cup  Milk, nonfat/skim, dry
1 cup  cold water
  1. Grease a 9-inch square pan. Preheat oven to 350 degrees F.
  2. Cream the margarine and sugar together at medium speed until fluffy.
  3. Beat in the egg substitute, Splenda and vanilla at a medium speed for 30 seconds.
  4. In a separate bowl mix the flour, baking powder, dry milk, and cocoa together.
  5. Add the dry mixture and 1 cup of water to the creamed mixture and mix at medium speed until smooth.
  6. Spread this mixture into the greased pan.
  7. Bake for 30 to 35 minutes, remove from heat, and let cool to room temperature.

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