Diabetes Forecast

Double Chocolate Cake

Per Serving

Double Chocolate Cake

Makes: 20
Serving Size: 1 square (about 2 1/2 inches)
Calories 135
Fat 4.5 g
Saturated Fat 1.1 g
Trans Fat 0 g
Carbohydrate 21 g
Fiber 1 g
Sugars 12 g
Cholesterol 20 mg
Sodium 85 mg (without added salt)
Protein 3 g
Choices: Carbohydrate 1.5, Fat 0.5
  • Makes: 20
  • Serving Size: 1 square (about 2 1/2 inches)
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Cooling Time: 10 minutes


1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
pinch salt
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 whole eggs
1/2 cup Splenda Sugar Blend
1/4 cup light brown sugar
1 cup low-fat buttermilk
2 tsp. vanilla
1/3 cup mini chocolate chips
1/4 cup sugar-free chocolate syrup


  1. Preheat the oven to 350°F. Coat a 9- by 13-inch pan with cooking spray. Dust very lightly with a bit of flour.
  2. Combine the flour, cocoa powder, baking soda, and pinch of salt in a large bowl. Set aside.
  3. In another bowl, beat together the oil and applesauce on medium with an electric mixer. Add the eggs, one at a time, and beat well.
  4. Add half the applesauce-egg mixture to the flour mixture, followed by half the Splenda and brown sugar, and then half the buttermilk. Repeat the process until all the buttermilk is used. Add in the vanilla and beat for 30 seconds. Fold in the chocolate chips by hand.
  5. Pour the batter into the prepared pan, and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for about 10 minutes. Cut into squares and place on individual plates. Drizzle with some chocolate syrup, and serve the cake warm or at room temperature.

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