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This is the very first of JoAnna's recipes I ever made. I really liked it.
This recipe sold me on H.E.'s!
Catch Ya Later
Mexican Cinnamon Mocha Cake
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 cup Carnation nonfat dry milk powder (divided)
1 1/4 tsp. baking soda
1/2 cup Sprinkle Sweet or Sugar Twin
1 1/2 tsp. cinnamon (divided)
1 1/2 tsp. dry coffee crystals (divided)
3/4 cup Kraft f/f mayonnaise
2 cups water (divided)
1 tsp. chocolate extract
1 1/2 tsp. vanilla extract (divided)
1 (4 serv) pkg. Jello s/f instant chocolate fudge pudding mix
1/2 cup Cool Whip Lite
Preheat oven 350 degrees. In a large bowl, combine flour, cocoa, 1/3 cup dry milk powder, baking soda, Sprinkle Sweet, 1 tsp. cinnamon and 1 tsp. dry coffee crystals. In another bowl, combine mayonnaise, 1 cup water, chocolate extract and 1 tsp vanilla extract. Mix well to combine. Add mayonnaise mixture to flour mixture. Mix well just to combine. Pour mixture into a 9 x 9 cake pan sprayed with butter flavored cooking spray. Bake 18 - 22 minutes or until cake tests done. Place on a wire rack and cool for 45 min. In a medium bowl, combine dry pudding mix, remaining 2/3 cup dry milk powder, remaining 1/2 tsp. cinnamon and remaining 1/2 teaspoon coffee crystals. Mix well to combine. Add remaining 1 cup water and remaining 1/2 teaspoon coffee crystals. Mix well to combine. Add remaining 1 cup water and remaining 1/2 teaspoon vanilla extract. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread pudding mixture evenly over cooled cake. Cut into 12 pieces. Refrigerate leftovers.
Each serving equals:
HE: 2/3 bread, 1/4 skim milk, 1/2 slider, 11 opt calories
114 cal, 1g fat, 4g protein, 22g carbo, 376mg sodium, 1g fiber
Diabetic: 1 1/2 starch
Ann in San Diego