Today i made the above! I got the recipe from Cooking Light Magazine.
Click here for recipe!But i made some changes-- i used Splenda to replace the sugar, used diet cranberry juice, used dark chocolate cocoa, egg beaters to replace the eggs and Canola oil with Omega-3. For those of you who don't know what an Omega 3 is (and i sure didn't until now-- but i knew it was good for you) I will tell you.
Omega-3 fatty acids are considered essential fatty acids: They are necessary for human health but the body can' t make them -- you have to get them through food. Omega-3 fatty acids can be found in fish, such as salmon, tuna, and halibut, other seafood including algae and krill, some plants, and nut oils. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain function as well as normal growth and development. They have also become popular because they may reduce the risk of heart disease.
Ok back to the cake.. OMG it was great but i do have to say next time i cook this i will cook it for 30 mins and check on it. The recipe calls for 40 and that was too long-- this was because i used splenda. When using Splenda reduce the backing time by 7 to 10 mins for cakes and 3 to 5 for cookies. This cake was a bit dry but still super good!! Also next time i am going to add 1/2 cup
non fat powdered milk. The Splenda website suggests this among other things.
Click here for Splenda baking tips.
