Diana's Desserts - www.dianasdesserts.com
See more recipes in Diabetic and Lower Carb Treats
Chocolate Marbled Pound Cake
in Diana's Recipe Book
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For the best results, use either butter or a stick margarine with at least 70 percent fat for this cake. Low-fat margarine substitutes are high in water and don't give cakes a desirable texture.
1/4 cup (1/2 stick/2 oz/56g) butter or margarine, softened
3 tablespoons vegetable shortening
1 cup granulated sugar
3 large egg whites
1 cup low-fat butter milk
1/2 teaspoon baking soda
2-1/4 cups sifted cake flour
1/4 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
2-1/2 tablespoons unsweetened cocoa
3 tablespoons boiling water
2 tablespoons "measure-like-sugar" calorie-free sweetener
Baking spray with flour (such as Baker's Joy)
1. Preheat oven to 325°F (160°C).
2. Beat butter and shortening with a mixer at medium speed until creamy. Gradually add sugar, beating at high speed until light and fluffy (about 5 minutes). Add egg whites, one at a time, beating after each addition.
3. Combine buttermilk and baking soda. Combine flour and salt. Add flour mixture to butter mixture alternately with buttermilk mixture, beating at low speed and beginning and ending with flour mixture. Stir in almond and vanilla extracts. Spoon 2 cups batter into a separate bowl; set aside.
4. Stir together cocoa and boiling water. Add cocoa mixture and sweetener to remaining batter in bowl. Spoon white batter alternately with chocolate batter into a 9-x5-inch loaf pan coated with baking spray. Swirl batters gently with a knife. Bake at 325°F (160°C) for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan, and cool completely on wire rack.
Makes 16 servings (serving size: 1 slice).
Per Serving: (1 slice)
Fat: 5.3g (sat 1.3g)
Exchanges: 2 Starch, 1 Fat
|Source: Down Home Diabetic Recipes|
|Date: February 9, 2005|