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5/26/08 7:18 P

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Cliff's Crazy Cake
JoAnna M. Lund

When I first started creating Healthy Exchanges recipes, I found lots of inspiration in the flavors my husband, Cliff, liked best. What's more, I still do! This cake combines some surprising ingredients, but together they produce a tasty treat that will truly drive the people you love best C-R-A-Z-Y (in a good way)!
Serves 8

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3 tablespoons unsweetened cocoa
1/2 cup Splenda Granular
1 cup water
2 teaspoons vanilla extract
1 tablespoon + 1 teaspoon vegetable oil
1 tablespoon vinegar
2 tablespoons mini chocolate chips
2 tablespoons chopped pecans
1/2 cup mini marshmallows

Preheat oven to 350 degrees. Spray a 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium bowl, combine flour, baking soda, cocoa, and Splenda. Add water, vanilla extract, oil, and vinegar. Stir just to combine. Spread batter into prepared baking dish. Evenly sprinkle chocolate chips, pecans, and marshmallows over top. Bake for 25 to 30 minutes. Place baking dish on wire rack and allow to cool completely. Cut into 8 servings.

Each serving equals:
DIABETIC: 1 1/2 Starch, 1/2 Fruit
244 Calories, 4gm Fat, 3gm Protein, 24gm Carbohydrate,
370mg Sodium, 8mg Calcium, 2gm Fiber
HE: 1 Bread, 3/4 Fat, 1/4 Slider, 7 Optional Calories

"The Healthy Exchanges Diabetic Desserts Cookbook, pg. 119."

 current weight: 185.0 
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