MINICARB CHOCOLATE CAKE MIX
1 package MiniCarb chocolate cake mix (this product has been discontinued)
1/3 cup oil
1/3 cup heavy cream
1/3 cup water
Pinch salt, optional
I baked mine in an 8x8" nonstick pan at 325º for 20 minutes. I set the oven 25 degrees lower due to the dark coating on the pan. The package instructions say to "pour" the batter into the pan, but it's too thick to pour. You'll have to scrape it into the pan with a spatula. The end result is a very dense cake, almost like a cake-type brownie. The flavor is quite good considering that it's sweetened with Splenda. Although it's not very sweet, it doesn't seem to have that bitter taste from the combination of chocolate and Splenda. I think I would add a pinch of salt next time. It's a little "flat". I might also use melted butter instead of oil for a bit more richness and flavor.
Makes 9 servings
Can be frozen
Per Serving: 228 Calories; 17g Fat; 10g Protein; 16g Carbohydrate; 12g Dietary Fiber; 4g Net Carbs
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.