Chocolate Walnut Filled Cake
Yield: 24 servings
-CAKE:-
2 c Cake flour 1 tb Baking powder
1/2 c Unsweetened cocoa 1 1/4 c Milk
3 tb Granualted fructose or other 1/4 c Soft margerine
Sugar replacement 2 Eggs
-FILLING:-
1/2 c Flour Sugar replacement
1/3 c Walnuts very finely chopped 1 ts Baking powder
1/3 c Milk 1 ts Vanilla extract
1 ts Granulated fructose or other
Preheat oven to 350.Grease and flour a 3 quart size tube pan.
For the Cake: Combine dry ingredients and sift into a bowl. Add
remaining ingredients and beat until smoot and creamy.Pour into
prepared pan.
To make the filling: Combine all ingredients in a bowl mixing with a
fork until well blended.
Sppon in a ring over center of chocolate layer being careful not to
touch sides of pan with filling mixture. Bake for 35 minute or until
tester comes out clean. Cool in pan for 20-25 minutes,invert onto
plate or rack and let cool completely. Frost with a glaze if desired
Recipes makes 24 servings @ 84 calories per Exchanges: 2/3 bread 1/2
lean meat
Reposted 4 you and yours via Nancy OBrion and her Meal-Master
44-CAKE:-
2 c Cake flour 1 tb Baking powder
1/2 c Unsweetened cocoa 1 1/4 c Milk
3 tb Granualted fructose or other 1/4 c Soft margerine
Sugar replacement 2 Eggs
-FILLING:-
1/2 c Flour Sugar replacement
1/3 c Walnuts very finely chopped 1 ts Baking powder
1/3 c Milk 1 ts Vanilla extract
1 ts Granulated fructose or other
Preheat oven to 350.Grease and flour a 3 quart size tube pan.
For the Cake: Combine dry ingredients and sift into a bowl. Add
remaining ingredients and beat until smoot and creamy.Pour into
prepared pan.
To make the filling: Combine all ingredients in a bowl mixing with a
fork until well blended.
Sppon in a ring over center of chocolate layer being careful not to
touch sides of pan with filling mixture. Bake for 35 minute or until
tester comes out clean. Cool in pan for 20-25 minutes,invert onto
plate or rack and let cool completely. Frost with a glaze if desired
Recipes makes 24 servings @ 84 calories per Exchanges: 2/3 bread 1/2
lean meat
Reposted 4 you and yours via Nancy OBrion and her Meal-Master
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