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CHOCOLATE SNACK CAKE




Source of Recipe


lc friends


Recipe Introduction


This was an experiment using Dottie's Pumpkin Pound Cake as the base, adding cocoa and using liquid Splenda instead of granulated. You don't really taste the pumpkin, but it gives the cake moistness. I don't know if powdered Splenda would produce a different texture or not. I sifted my almond meal because it was rather lumpy, but then added the coarser bits back in. This gives the cake a little bit of a crunchy texture. You could either leave out the coarse almond bits or grind them a bit finer for a softer texture. This is definitely not a traditional chocolate cake or brownie, but would make a nice snack. I may experiment further with this recipe by adding some grated orange peel or maybe some instant coffee powder for a mocha flavor.



List of Ingredients




1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda or 1 3/4 teaspoons liquid Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
5 eggs
6 ounces ground almonds, sifted if lumpy (about 2 cups)

Recipe



Grease an 11x7" baking pan. In a medium bowl, beat pumpkin, Splenda, baking powder, salt, vanilla and cocoa with electric mixer. Beat in the eggs on high speed until well blended. Beat in ground almonds. Spread in baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and edges of cake start to pull away from sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.

Makes 18 servings

With granulated Splenda: (18 servings - 5.5 carbs each or 3.5 usable carbs)
With liquid Splenda (18 servings - 4 carbs each or 2 usable carbs)