Fructose Chocolate Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ⅓ | cups |
fructose
|
|
| ½ | cups |
milk, skim
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅓ | cup |
margarine
|
|
| ½ | cup |
cocoa powder
|
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 315 | ml |
fructose
|
|
| 118 | ml |
milk, skim
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 79 | ml |
margarine
|
|
| 118 | ml |
cocoa powder
|
|
| 3 | large |
eggs
|
|
Directions
Cream together fructose and margarine.
Add vanilla, milk, and eggs; mix until creamy.
Add remaining ingredients.
Beat 2 minutes on medium speed.
Spoon into greased and floured 8 inch or 9 inch cake pan.
Bake at 350℉ (180℃) for 40 to 45 minutes or until toothpick inserted into center comes out clean.
