Cliff's Crazy Cake
Yield: 8 Servings
1 1/2 c Flour
1 1/2 t Baking soda
3 T Unsweetened cocoa
1/2 c Spenda
1 c Water
2 t Vanilla
1 T + 1 t. vegetable oil
1 T Vinegar
2 T (1 oz) minichocolate chips
2 T (1/2 oz) chopped pecans
1/2 c (1 oz) mini marshmallows
Preheat oven to 350F. Spray an 8x8x2 baking dish with butter-flavored cooking spray. In a medium bowl, combine flour, baking soda, cocoa and Splenda. Add
water, vanilla, oil, and vinegar. Stir just to combine. Spread batter in prepared baking dish. Evenly sprinkle with chocolate chips, marshmallows and pecans. Bake
for 25-30 minutes. Place baking dish on wire rack and allow to cool completely.
Cut into 8 servings.
Lin's notes: REALLY GOOD with Cool-Whip Free on top.
Each serving equals:
HE: 1 Bread, 3/4 fat, 1/4 slider, 7 optional calories
144 calories, 4 gm fat, 3 gm protein, 24 gm carbohydrates, 370 mg sodium, 8 mg
calcium, 2 gm fiber.
Diabetic: 1 1/2 starch/carbohydrate, 1/2 fruit
Source: Dessert Every Night, JoAnna Lund, page 185.
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