Mocha Fudge Sheet Cake Recipe
Mocha Fudge Cake:
3 cups all-purpose flour
1 cup granulated sugar
3/4 cup granular no-calorie sweetener
1 cup unsweetened cocoa
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 cups strong brewed coffee, cooled
1/2 cup canola oil
2 tsp vanilla extract
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
1/3 cup all-purpose flour
3/4 cup fat-free milk
2 squares unsweetened chocolate, chopped
1 1/2 tsp vanilla extract
Dietary Fiber 2g
- Preheat oven to 325 degrees. Coat a
13x9-inch baking pan with cooking spray and set aside.
- Combine the flour, sugar,
sweetener, cocoa, baking powder, baking soda and salt in a large bowl
and whisk to mix well.
- Combine the coffee, oil, and
vanilla in a medium bowl. Add the coffee mixture to the flour mixture
and stir just until moistened.
- Spoon the batter into the prepared
pan and smooth the top. Bake for 25-28 minutes or until a wooden
toothpick inserted in the cake comes out clean. Cool in a pan on a
wire rack for 20 minutes.
- Spread Chocolate Frosting over the
warm cake. Cool the cake completely. The cake can be covered in an
airtight container and stored in the refrigerator up to 3 days.
- Combine the sugar, sweetener, flour
and milk in a saucepan and whisk until smooth.
- Cook over medium-high heat,
whisking constantly for about 5 minutes until the mixture comes to a
boil and thickens to pudding consistency.
- Remove from the heat and add the
chocolate, stirring until the chocolate melts. Spoon the frosting
into a medium bowl and let stand 10-15 minutes to cool and thicken
slightly. Stir in the vanilla and spoon onto the cake while warm.
Fun Facts /
For a bake sale, a casual supper or a family reunion,
nothing beats a great healthy chocolate cake that taste
Now, what about you want
to make Mocha Fudge Cupcakes instead? Line 30 muffin
cups with paper liners and coat the liners with cooking
spray. Spoon the batter into the cups and bake at 350
degrees for 12-15 minutes. Spread the Chocolate Frosting
evenly over the warm cupcakes.
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