The mixture of both sugar and sugar substitute helps keep the sweetness while still cutting calories and carbs. If you want to make this recipe even better for you, try using a reduced-fat whipped topping in the frosting.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 24 SERVINGS
3/4 cup sugar blend
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 container (2 1/2 ounces) prune baby food
3 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup fat-free milk
1 cup cold strong brewed coffee
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING
1 teaspoon instant coffee granules
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 cups whipped topping
1. In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine the milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture.
2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.
NOTE This recipe was tested with Splenda Sugar Blend for Baking. Look for it in the baking aisle of your grocery store.
PER SERVING 1 piece equals 151 cal., 4 g fat (1 g sat. fat), 18 mg chol., 214 mg sodium, 25 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 1 1/2 starch, 1 fat.