a mocha delight that contains less sugar than the majority of cakes. Make sure the sugar replacement you use has the same caloric value as 1/2 cup of white sugar.
| Servings: | 12 |
| Yield: | 1 to 9 – inch square cake |
Ingredients
- ¾ cup hot water
- 1 tablespoon instant coffee powder
- ½ cup butter
- ⅓ cup packed brown sugar
- 12 (1 gram) packets artificial sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons dry milk powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup chopped walnuts
Instructions
- Combine the hot water and instant coffee. Set aside.
- Whisk together flour, cocoa, dry milk, baking powder and salt.
- In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 200 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Bad recipe don’t even try it good taste bad outcome
Excellent low sugar cake. I used 3/4 hot coffee in place of water & coffee powder. ALSO, ADDED 2/3 C. UNSWEETENED APPLESAUCE to add moistness, and reduced splenda to 10 packets. Very strong, rich chocolate flavor, almost brownie-like. Dusted lightly with powdered sugar & sprinkled with sliced almonds. Will be making again.
Uhh… it was bad. *shudder* I followed this recipe to the letter but then cut it in half with a leveler, filled it with sugar free chocolate pudding, and frosted it with a mocha buttercream frosting. The only good part was the frosting (which was the sugary part that my mom couldn’t eat). It was extremely dry even though it sucked up all pudding filling, and it tasted like chocolate flavored baking powder. Part of me wants to make a bunch of revisions and try it again, but I don’t even think it’s worth it. I spent so much time making and decorating this for my mom’s birthday and it was so disappointing. Oh well, it’s the thought that counts, right?
i will never make this again!!! it seemed way too sweet
This is a great dessert for people watching their sugar intake! I made this with Splenda artificial sweetener packets as well as Splenda brown sugar blend. I didn’t have any powdered milk so I added a splash of nonfat milk to the batter and it turned out well. Reminds me of mocha brownies :). Thanks for the recipe!
The cake turned out very moist, especially if you take it out a few minutes early and let it still cook a bit on its’ own. People were so anxious to get this with the wonderful smells it made alone!