Chocolate Cake

Chocolate Cake

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Rated: 6
  • Makes: 12 to 16 servings
  • Prep 20 mins
  • Bake 12 mins
  • Stand 30 mins
  • Carb Grams Per Serving: 27


  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 3 tablespoons butter
  • 1 1/3 cups cake flour or 1-1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 60% to 70% tub-style vegetable oil spread, chilled
  • 3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup fat-free milk


  1. Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans. Line pans with parchment paper and grease, if desired. Set pans aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
  2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pans.
  3. Bake for 12 to 14 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool completely on wire racks.
  4. *SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
  5. *SUGAR SUBSTITUTES: PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 157 cal., 20 g carb. Exchanges: 1.5 other carb. Carb choices: 1.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 176 cal., 6 g total fat (2 g sat. fat), 8 mg chol., 163 mg sodium, 27 g carb. (14 g sugars), 3 g pro.

Diabetic Exchanges

Other Carb (d.e): 2; Fat (d.e): 1;