Diana's Desserts - www.dianasdesserts.com
See more recipes in Diabetic and Lower Carb Treats

Sugar-Free Chocolate Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 90)
[Read reviews] [Post a review]
Servings: 10-12
 
Comments:
For anyone who wants their "chocolate fix", but can't have the sugar that is used in most cakes, here' a delicious recipe for you. Enjoy!

*See below for Sugar-Free Icing recipes.

Ingredients:
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp. vanilla extract
2 1/4 cups Splenda No Calorie Sweetener Granular
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 cup boiling water
1 ounce unsweetened baking chocolate, shaved (optional)

Instructions:
Preheat oven to 350ºF/180ºC. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan.

Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate.

Makes 10-12 servings.

No Fuss Sugar Free Icing

Ingredients:
3/4 cup solid vegetable shortening
7/8 cup Splenda No Calorie Sweetener Granular
1 tsp. vanilla extract
3 tbsp. cornstarch
1 cup milk

Instructions:
Cook the milk and cornstarch until thickened, let cool. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the beaten Splenda/shortening mixture and beat very well.

Makes enough icing for 1 9-inch round cake or a 9 x 13-inch oblong cake.

Sugar Free Chocolate Icing

Ingredients:
2 tbsp. whole milk
2 tbsp. buttermilk
4 tbsp. butter or margarine, softened or shortening
1 tbsp. all-purpose flour
3 cups Splenda No Calorie Sweetener Granular
3 tbsp. sifted unsweetened cocoa powder
1 tsp. vanilla extract

Instructions:
Mix flour and milk in a shaker or jar and shake until blended together. Place mixture in a small saucepan and heat on stove top until thickened, let cool. Cream the Splenda, cocoa powder, shortening and vanilla together. Add the milk mixture to the creamed mixture. Beat with an electric mixer until smooth and creamy.

Makes enough icing for 1 (9-inch) round cake or a 9 x 13-inch oblong cake.

Date: July 24, 2007

Reviews

Reviewer: Judd
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I wanted to make a sugar-free chocolate cake for my grandpa as he is diabetic and he loves chocolate.I am sure this will turn out good.

 
Reviewer: Maysah
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well, I think that this is the best suger-free chocolate cake that I have ever tasted. Seriously, it's so delicious without a doubt.

 
Reviewer: ida
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Reviewer: Sharon
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Have been looking for a recipe for chocolate cake for my husband, he loved it.

 
Reviewer: Jessica
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Thanks so much for this great recipe! I'm making a cake for my mother-in-law's birthday and need it to be diabetic friendly for her mother and her boyfriend. The cake tastes fantastic!

 
Reviewer: Arlene
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Thank goodness somebody has created a chocolate "treat" that can truly be considered "sugar free". Gotta have my chocolate!!!

 
Reviewer: BARBARA
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THE CAKE WAS FANTASTIC, COULD NOT BELEIVE IT WAS SUGAR FREE

 
Reviewer: Jenny
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I'm a diabetic and made this cake for my birthday. Everyone LOVED it!

 
Reviewer: Lilja
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This was terrible. It looked great but after 1 bite my husband and I threw the cake out. I've used Splenda before and I was surprised to see I had to use a whole packet for the cake+frosting. It was way too "sweet", not much flavor and the texture was weird. The worst sugar free cake I've made.

 
Reviewer: j
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Made it for a best friend on her 21st birthday. She loved it.

 
Reviewer: Charlotte Allen
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It's in the oven as we speak, it looks and smells great. TRUST ME, I'm not really a mater baker or anything but it's easy and go by the ingredients even if you think they're weird (if you don't know what you're doing).

 
Reviewer: Allyssa
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i have not made it yet but i hear it is good. wish me luck!

 
Reviewer: Earl
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Turned out real good. Used 1/2 cup boiling water instead of 1,and added 1 T. buttermilk powder. I also used a thin layer of canned icing and chocolate chips.

 
Reviewer: Carlos
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I am planning on making this cake this weekend for sure. It sounds delicious. I have also tried to calculate the nutrition in it so as to keep track of carbs and cals so here it is, without the icing. 1/12 of whole recipe comes out to CALS=211, T-FAT=11.3g, CARBS=27.6g, FIBER=5.0g, SUGAR=1.3g, and SODIUM=246.9g . For a cake as rich and delicious as this sounds, that's pretty good. I DID replace Eggbeaters for the eggs, and used 1% milk instead of whole milk in my cals. If anyone has any different calcs, please let me know.

 
Reviewer: Sarah Johnson
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I made this cake using a bunt pan and it came out great. I was impressed with the taste. It did not have a strong after taste as with other sugar free cakes that I have tried.

 
Reviewer: Lola
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The cake was wayyyyy to sweet. The icing was horrible. 3 Cups of Splenda? Way too much. There was not enough wet ingredients to make it an icing.. I had to keep adding milk. I only used 1 1/2 cups of Splenda and even that was too sweet. I made a Weight Watchers cake with icing that tasted way better than this. Save your money.. Don't make it!!

 
Reviewer: Somebody
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Superb!

 
Reviewer: Missy Fisher
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This was the best sugar free- chocolate cake we have eaten since my husband became diabetic. I thought the chocolate icing was very sweet, but he loved it. He thought the icing was great. I am saving this recipe to make again.

 
Reviewer: Taylor
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This cake was GREAT. I used a different icing recipe, but the cake itself was moist and fabulous. Not overly sweet, and it didn't have the aftertaste that most sugar-free things do. A definite maker!

 
Reviewer: Shannon
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Reviewer: Jean
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I'll definitely try this...however...I wasn't aware that Splenda made a powdered sugar that could be used for icing...is that what you all have used or are you using the Granulated Splenda?...if that's the case...no no I will not be using 3 cups...that WOULD BE wicked sweet! A regular buttercream calls for 3 cups of real sugar...so you can't possibly use that much Splenda and get a good icing! I'll let you all know how mine turns out and I'll include my icing recipe...it will still be sugar free...but no Splenda.

 
Reviewer: Juliana
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I love this recipe. My best friend in the whole wide world is diabetic and she loved this cake!!

 
Reviewer: Shannon
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I made this with 1/4 cup of sugar mixed in with the Splenda, whole wheat flour and egg whites. I was able to get it down to about 90 calories per slice, but it was a little sweet. I think I'll try it with less Splenda next time, and maybe try to leave out the sugar all together. It did take care of my chocolate craving though.

 
Reviewer: ANW
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This is excellent. I did use the melted unsweetened chocolate which makes it rich and moist. This recipe has replaced my old SF chocolate cake recipe.

 
Reviewer: Nina Scarella
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The cake itself turned out excellent. Very rich and chocolaty, it had more chocolate taste than some "regular" cakes. The icing was another story. It was way too sweet and had something of an aftertaste. The recipe did not have enough liquid in it so we had to keep adding more. I don't know if it was just me adjusting to the sweetness, but the icing seemed to mellow out after awhile. The people who tasted it all loved the cake, but had mixed reviews on the icing. Some people thought it "wasn't bad",and did seem to like it. Thank you for putting this recipe out there. My husband is a chocoholic who is also watching his sugar intake. I made this for his birthday and he loved it.

 
Reviewer: Katasia
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For sugar free this is good! I'd always wanted regular chocolate cupcakes before this, but for a diabetic this is really good!

 
Reviewer: Ashley
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Excellent

 
Reviewer: Lori
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I just made the cake with peppermint extract instead of vanilla for a mint-chocolate effect. Oh... my... gosh... This is superb! I'm going to make a light icing that uses sugar free Cool Whip, instant vanilla icing, and milk - it is nice and light and won't take away from the cake.

 
Reviewer: Lisa
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This was a very good cake.

 
Reviewer: Dana
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Wonderful! I used soy flour to cut carbs, and egg whites to cut calories. Lola, maybe you need to follow the recipe directions. Try again!

 
Reviewer: Bonnie
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I just made this cake, and although there is the distinct after-taste of an artificial sweetener, it is very good. I did not rate very good because I altered the recipe to reduce the amount of Splenda. I reduced it to about 1 3/4, and would recommend reducing even more to about 1 1/2. After tasting the batter, I added the unsweetened shaved chocolate in an attempt to lessen the sweetness, and I think that helped.

 
Reviewer: Bonnie
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A continuation of my previous post: I did not make the icing due to the reviews I've read here. I plan to make a recipe that calls for milk, sugar-free instant pudding and heavy cream.

 
Reviewer: Nick
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I made this cake today and it was not so good. First of all, after reading someone's comment about the frosting being too sweet, I cut it down to 2 cups of Splenda, which made it just slightly too sweet (I can't imagine using 3 cups!). Second, I used two baking pans to make it a two layer cake, which was a mistake because they didn't rise enough and, when I stacked them, the domes (which I didn't slice off because then it would have been too short) made a huge gap on the sides (I solved this by wedging sugar free Oreos in it). Third, there wasn't enough frosting, so I put sugarfree raspbeerry preserves in the middle (which as actually a good thing even if there had been enough frosting). And finally, the most important thing: even with all the oil, it was just too dry. So I'm giving this recipe a 1 and hope to find a better one.

 
Reviewer: valerie
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I made this cake in 1 hour. It was the best I have ever had but I did leave out the cocoa and added 1 oz. unsweetened chocolate and used heavy whipping cream instead of milk, also added pecans and no salt and threw in some sugar free chocolate chips, no icing needed.

 
Reviewer: frenchie Jones
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I used your recipe in a totally different way. I mixed the cake as advised but I filled large mouth jars to half full. Cooked it in the usual manner. Once cooked I sealed each jar and voila. It keeps for a long time. Perfect for a single person. I will not be eating frozen cakes ever again. Thanks for the help.

 
Reviewer: kel
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Sugar free chocolate cake! Made this today as a trial run for my mother in law's birthday and gave it to my kids to test (the ultimate test in my opinion)...it FAILED MISERABLY!! It is NOT "chocolaty" and it is far too sweet, absolutely awful!I don't know what I am going to do now for a birthday cake.

 
Reviewer: lisa
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This cake is wonderful. Made it for a special friend along with the icing, chocolate of course, because he loves chocolate and he is diabetic and his family worries about him, but he loves chocolate. Found this recipe and made it and he fell in love with it and said thank you, can i have another? He just would like the icing to be a little sweeter, so i can fix that, just add a little more Splenda and it will be fine!!!! I would recommend this to anyone who loves chocolate and is a diabetic, but I'm not a doctor and please when you make it follow what it says word for word, its great!!!

 
Reviewer: WonderCupcake
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It was okay. Not the best (that I'm trying to copy from store-bought), but okay. Dad found out he was diabetic. I "cured" my own diabetes by eating right and exercising and now have no signs that I ever had it, much to my Dr's amazement. Dad feels deprived of any joy, like I did at the beginning. Saw this recipe, made it into little cupcakes for him, and no comments. I asked him, "how was your cupcake?" Good, was all he said. I tend to agree with him. There's something missing here. And what's up with the boiling water? Seems like an added, unnecessary step to me.

 
Reviewer: Sarah
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The icing AND the cake were both delicious!!! I made the chocolate icing and had no problems. It was a big hit!!

 
Reviewer: Holly
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I bake for a living and I wanted to try a new sugar free recipe so I tried this one, I am sad to say that it is really dry and way to sweet! What a waste of ingredents. I think apple sauce would improve this recipe and less splenda.

 
Reviewer: Jennifer
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Just found out I have gestational diabetes. This sounds like a really good recipe. Can't wait to see how it turns out. I'm preggo and needed something just like this !!

 
Reviewer: Jeanine
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This cake was super average.

 
Reviewer: Dey
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Thanks for the recipe. I made it without the icing and my children 4 and 5 loved it, even my 9 to 12 and 17 year old nieces. Have to admit it was great...

 
Reviewer: Steph
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I followed the recipe except for a substitution of soy milk for milk. When I filled the two pans as recommended, the cake batter barely coated each pan. I baked it that way in hope that it would rise well. It did not. The texture was dry and grainy probably due to placing it in two pans. The sweetness was good hence "Could Be Better" as opposed to "Poor." Also, the soy milk may have been a factor. It is bean juice, after all. I did not try the frosting recipe. Thank you, anyway. It is nice of you to have a free resource online.

 
Reviewer: Robbin
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My brother and mother-in-law are diabetic so I make this cake for them but everybody loves it!!!!

 
Reviewer: Jean
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I made this cake, very carefully, today. Turned out about 1/2 inch thick and dense, very flat not only in height, but in taste. Sure can't say it is too sweet!

 
Reviewer: Victor
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I haven't prepared the cake. I think it sounds great! I also think the chocolate icing has just too much Splenda. What I would do, is make a cream-cheese frosting, using 2 packages of fat-free cream cheese, 1 cup Splenda, a little bit of vanilla extract and if you want to make the frosting chocolate flavored, just add 1 or 2 tablespoons of unsweetened cocoa powder.

 
Reviewer: Ashleigh
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This cake was fantastic for it being sugar free as nothing beats real sugar. I made it for a friend of mine with gestational diabetes and everyone loved it, this is by far the best sugar free cake i've made yet! Thank you!

 
Reviewer: Tanya
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It is my mother in law's birthday today (October 22) and my father in law is a diabetic. I wanted to make something the whole family could enjoy.

 
Reviewer: Victoria
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Everyone needs to understand and be clear on the fact that Splenda will ALMOST always cause baked goods to NOT rise the way sugar based baked goods do. This is common, so rating this recipe low for that is really not the kind of rating it should have.

 
Reviewer: Bre
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it was a great cake! Instead of using icing. i used sugar free pudding on top once it cooled down. It made it taste a lot better.

 
Reviewer: narender chef
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It's nice!

 
Reviewer: Lynda
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This might be good to a diabetic but for a low carb person it's just not worth the trouble. The vanilla frosting is bad. Tastes like artificially sweetened shortening that leaves a greasy film on your lips.

 
Reviewer: Mary Jane
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I have to say I was disappointed, it was okay but would have to agree it was lacking something, because of the reviews I didn't used as much Splenda, which left it bland, with an after taste, I used a different sugar free icing and that helped with the taste, probably will search for another recipe..There are many to choose from, so if at first you don't succeed....

 
Reviewer: Nish
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WAYYYYYYYYYYYYYY too sweet! 2 and 1/4 cups of Splenda? That's ridiculous! 1 cup of normal sugar should be equivalent to one cup of Splenda! But I'll give you this, the cake was soft, had a nice texture, baked well, smelled good, looked good...but the taste was HORRIBLE!

 
Reviewer: sad
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i luv it thank u

 
Reviewer: Lendor
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I was looking for a sugar free cake. Splenda is MADE FROM SUGAR so it tastes like sugar...this cake is NOT sugar free only reduced sugar.

 
Reviewer: sleeplessinvictoria
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OK, so i said that i would re-post after i tried the cake. It was really good but i made some adjustments to it. Instead of putting all the sugar in the cake mix that it called for i put 1 cup in, then i tasted the mix to see if it was sweet enough, it was. For the icing i substituted the shortening for apple sauce and butter. What you do is you put 1/4 cup plus 2 tbsp. of apple sauce and 1/4 cup plus 2 tbs of butter. I also only put 7 tbsp. of sugar in the icing, that was sweet enough for me. I will definitely be making this cake again. EL YUMMY!!

 
Reviewer: Sharon
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I was excited to find this recipe as I have a coworker who is diabetic and I wanted to make him a cake for his birthday. After reading the reviews I was sure this cake would be great but decided to make one for my family first just to try it out. Boy am I glad I did. We all thought the cake was terrible! I don't know how so many people can claim it doesn't have an after taste because it most definitely does!

 
Reviewer: Nancy McCormack
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This was a delicious cake, satisfying that chocolate craving. I did switch a few things, I used applesauce in place of the oil, used ground oatmeal for the flour, and because of the warning of the frosting being too sweet, used half the sugar and added 1 tbsp. Finley ground coffee to make a mocha frosting, every one loved it!

 
Reviewer: sleeplessinvictoria
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I'm going to make this cake even though after reading all the reviews i'm still going to make it, but going to only add half the sugar and see what its like then. If not sweet enough i will add the rest. For the icing i'm using apple sauce and butter instead of the shortening. This is what you use instead of shoretning for anyone that did not know this. I learned this from a dietician and while i was in nursing school.I will re-post once i bake it and try it.

 
Reviewer: whatkatiedid
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I made a favorite recipe with Splenda earlier today and had to junk it because of the terrible chemical / bitter taste! It was inedible. So I tried making this! After reading other reviews, I used just 1 cup of Splenda and a tiny drizzle of honey (probably about 1 tsp in the whole cake). I skipped the frosting and served it with sugar-free instant Jello brand chocolate pudding on top and then a layer of unsweetened whipped cream, dusted with a bit of cocoa powder as a garnish. It was lovely - moist, soft, chocolatey, no odd taste at all. It could have done with a bit more sweetness than it had with my reduced splenda version, but my family are European and tend to like their desserts not overly sweet. I'll definitely make it again, next time maybe with a bit more Splenda and/or a tiny bit more honey. Yum! thanks so much!

 
Reviewer: renea
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This recipe was awful. The results: a very heavy pile of dough.

 
Reviewer: Kim
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This recipe does not taste good at all and leaves an after taste in your mouth. If you look at the back of the hershey cocoa tin this is almost exactly the same. only difference is cannola oil instead of vegetable and splenda instead of sugar. Not very creative!

 
Reviewer: D Ryan
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This diabetic chocolate cake turned out good. It is very rich, but can be served with sugar-free vanilla ice cream, and it doesn't have to be made with the chocolate icing either. There are sugar-free icings that Pillsbury puts out in a couple of different flavors. The only thing I'm going to change is the amount of the ingredients so that the cake is higher. Following Diana's recipe the two 9" round cakes were only about an inch to an inch in a quarter in height. Also, I'm going to try different variations for future cakes. I think this recipe can be used for a basic plain vanilla cake, as well. You have to learn to experiment and sometimes the results work, and sometimes they don't. You'll never know unless you try. We learn from our mistakes what not to do or use the next time around!

 
Reviewer: Taylor <3
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I haven't made it yet. I want to still look around, I read a few bad reviews. I know every baker makes mistakes and all cakes are not all gonna turn out the same, everyone has different taste buds and I get that so I don't know what to think yet!

 
Reviewer: nancy
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i agree that its too sweet

 
Reviewer: debbo
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I made 2 dozen cupcakes with this recipe.I decreased the cooking time to 18 mins for perfection. I am making these for valentines day to give to my mom and my father in law. Thank you so much for posting this recipe. This is the best cake i have run across for diabetics in 5 years!

 
Reviewer: Chloe
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I didnt have sugar and this worked great, now to get the icing right... thank you!

 
Reviewer: Pat Fontaine
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This is the best of several I have tried! Cake raised nicely, turned out very moist and not too sweet with 1 1/2 cups of Splenda. Taste was quite satisfactory! If you are diabetic, your expectations may not be high, but do try this one. I'm taking this recipe made into cupcakes with a cream cheese icing to an event where everyone else will be eating a wonderful cake from a top bakery. Usually people with the big D just have to say no thanks--I'll let you know what people think. Thank you so much for this posting!

 
Reviewer: Evelyn
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I have a small side business, baking cupcakes and I received an order for a diabetic-friendly one, so I used this recipe. I'm so glad I did! They turned out very chocolatey with no after-taste. They bake nicely too, especially for mini cupcakes. I highly recommend this recipe for anyone wanting a great treat!

 
Reviewer: Sam
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It wasn't too bad, you can definitely tell there is "fake sugar" in it. I'd have to tweak it myself to see if I can get it less sweet.

 
Reviewer: Nancy
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To everyone who claims it is "too sweet", just because you don't understand the importance of a word in a recipe, doesn't mean you can just ignore it and expect the final product to be fine. Take "granular" for instance, quite a different meaning than "powder". The granular splenda is much less sweet than the powder form (no doubt the wrong substitution some of you made), and the two are not equivalent in recipes. In fact, as far as sweetness goes: one packet of powder splenda = 1g = 2 tsps granular splenda or sugar. If this post confuses you, please go buy your sugar-free cakes from now on, and leave the actual baking to the professionals.

 
Reviewer: Steffi
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I didn't use as much sugar as it said because that would be way too sweet! I didn't add the buttermilk to the icing recipe and I didn't use any of the wet ingredients required for the cake (except vanilla). Instead of the wet ingredients for the cake I used a Dr. Pepper 10. Was delicious! A little more like brownies because it was a little thick, but yummy still!

 
Reviewer: Dee Dee
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Will try this today, can't wait. I would like to make a suggestion. To get the real chocolate flavor, substitute the water for either decaf or regular coffee.

 
Reviewer: Lauren
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I love the moistness of the cake. (I made it into cupcakes) However, it was way too sweet and the icing was sooooo nasty! 3 cups of Splenda is too much and I had to add milk and shortening to the icing because there wasn't enough wet ingredients.

 
Reviewer: sleeplessinvictoria
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I made this cake last year for my daughters birthday as she cant have sugar. I liked it but the icing was nasty so not making the icing this time. The cake itself was really good so I'm going to make it again for her but this time I'm going to make whipping cream for the topping.

 
Reviewer: Lauren
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My fiance's friend just found out that he has to go back in to the hospital for his first set of chemotherapy after an operation that was suppose to get rid of all of his cancer. I bake cakes for people's special occasions, and he wanted a chocolate cake before going back to the hospital in Boise (we live in northeastern Nevada) but because of the operation and chemo he isn't suppose to have sugar. I found this recipe and saw that almost all of the reviews were "great" and people were so pleased, so I tried it. No offense, but this was probably the worst cake I have ever made. I sprayed the pans and did a thin coat of flour, but they stuck horribly! Tore the bottoms out of both cakes. I tried a piece of the bottom that had stuck to the pan and it was so dry! I gave a piece to my fiance to test, not telling him my opinion, and the first thing he said was "how are you suppose to even swallow this?" When I made the batter it was almost like water. It fit into my 2, 9x9 pans nicely, but once it cooked it was basically an inch tall and a flat top. When I finally got them out of the pans the sides fell apart on both cakes. I'm pretty disappointed. Our friend leaves tomorrow morning for Boise, and I ran out of cocoa powder making this cake and frosting. I'm not sure what to do for him now..

 
Reviewer: mekha
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Amazing cake... had it the next day of baking and it's moist and chocolaty... reduced the Splenda to one cup, and the results were amazing!

 
Reviewer: John Bellomo
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Not sure what went wrong. It was dry as sawdust and tasted like Spleda. I should have read all the reviews and maybe reduced the Splenda. It was an expensive mistake. Had a couple of bites a good laugh and tossed the entire cake.

 
Reviewer: Mary
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I made this cake following the directions exactly for a friends birthday and i was embarassed beyond words by this cake. It was so dry we could hardly swallow it. What a huge waste of time and money!!!!!! Dont waste your time making this.

 
Reviewer: abbie
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I think there are a few problems with this recipe. The flour/splenda balance is waaaaayyyy off and there is too much water in it which results in a very runny batter. The result is two rubbery flat cakes that taste too sweet and pretty terribly. I think the recipe needs some work - it creates something that doesn't resemble cake at all - and I've had training as a pastry chef so I know it wasn't my technique. I was pretty embarrassed to serve this - and annoyed at the time and ingredients I wasted making it. I only read the top reviews so thought it was compelling. WIshed I'd scrolled all the way down. Diana - it's save-able but needs to be reworked.

 
Reviewer: Diana
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I have a question, can I use Splenda brown sugar instead of the normal Splenda?

 
Reviewer: Jeff
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It was pretty good. The cake itself is quite dense and doesn't have a ton of flavor due to the lack of sugar. Along with the cake being dense I was unable to try the frosting and therefore cannot tell you how it was. I instead did whipped cream and some sugar free chocolate syrup (Hershey's sugar free chocolate syrup) and that made the cake light and gave it some good flavor. So while the cake isn't phenomenal, put it with the right ingredients it can be delicious.

Enjoy!

 
Reviewer: Jill
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The cake was delicious. The frosting was Okay.

 
Reviewer: Natasha White
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Does anyone know the carb ratio on this delicious cake? I have a 5 year old type one diabetic and we want to make this for him for his 6th birthday. Please let me know.. AND THIS CAKE IS MOUTH WATERING DELICIOUS!!!!!

 
Reviewer: Barry
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Thanks for the recipe got some really good ideas cheers

 
Reviewer: Glenn
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My wife and I both are type 2 diabetics. We have a hard time finding desserts. I made this cake following the directions. It turned out great. We used powered sugar instead of icing. Will make this cake again.

 
Reviewer: Terry
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I followed the recipe instruction but instead putting 2 1/4 cup of splenda sugar I switch to 1/2 cup of honey and it came out perfect! Thank you.

 
Reviewer: Susan
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My husband is diabetic, so when I came across this recipe I used it to make his birthday cake. Loved it so this year I used it again. I do substitute the Splenda for Xylitol. Also, I do not like sugar free icing, so I use a different recipe for that.

 

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