Recipe By : The Diabetic Chocolate Cookbook by Mary Jane Finsand
Serving Size : 60 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Baking chocolate
1/2 c Water -- boiling
1/2 c Butter
1/2 c Granulated sugar replacement
3 tb Granulated fructose
4 Eggs yolks
2 ts Vanilla extract
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
4 Egg whites -- stiffly beaten
Melt chocolate to boiling water. Cool. Cream butter, sugar
replacement, and fructose until fluffy. Add egg yolks, one at a time,
beating well after each addition. Blend in vanilla and chocolate
water. Sift flour with baking soda and salt, add alternately with
buttermilk to chocolate mixture, beating well after each addition
until smooth. Fold in beaten egg whites. Grease three three 9" baking
pans; line them with paper, grease again, and lightly flour pans;
pour batter into the three pans. Bake at 350 F for 25 to 30 minutes
or until cakes test done. Remove from pans onto racks, remove paper
lining. Cool.
