Calories: 162
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 179 mg
Carbs: 26 g
Fiber: 1 g
Protein: 1 g
1) Preheat oven to 350 F
2) Spray two 8 inch round baking pans with nonstick cooking spray. Line bottoms of pans with parchment paper or waxed paper
3) Combine flour, sucralose-sugar blend, baking powder, baking soda, and salt in large bowl
4) Combine water, cocoa, butter, and espresso powder if desired in small sauce pan. Cook over medium heat stirring constantly until butter melts. Let stand 5 minutes
5) Gradually add cocoa mixture to flour mixture with electric mixer at low speed beating just until combined. DO NOT OVERBEAT.
6) Add buttermilk, egg substitute, oil, and vanilla; beat at medium speed 1 minute or until smooth.
7) Pour into prepared pans
8) Bake about 20 minutes or until toothpick inserted into centers comes out clean.
9) Cool in pans on wire racks 5 minutes. Invert onto wire racks, cool completely
10) Place one cake layer bottom side up on cake plate.
11) Spread strawberry preserves over cake.
12) top with 3/4 cup whipped topping and remaining cake layer, bottom side down.
12) Garnish with additional whipped topping, strawberry slices and mint
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 188 | ||
Calories from Fat: 143 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 103.9mg | 4 % | |
Potassium 49.4mg | 1 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.4g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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