Cream Filled Chocolate Cake Recipe
In a few words, cream filled chocolate cake is described as heavenly, superb and outstanding. Benefit from this cream filled chocolate cake which is diabetic. If you plan to cook an out of the ordinary dessert, then you should probably go for this cream filled chocolate cake. Surely, cream filled chocolate cake is a recipe one can try out any time.
Ingredients
Cake
1/4 cup granulated sugar
3 tsp water
2 sq. unsweetened chocolate, (1 oz.) melted
3/4 cup low-calorie margarine
1/2 cup granulated fructose
1 cup granulated sugar
1 tsp vanilla extract
4 eggyolks
2 1/4 cup sifted cake flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
1 cup skim milk
4 egg whites, stiffly beaten
Cream Filling
1/4 cup granulated fructose
3 tsp all-purpose flour
Dash salt
1 1/2 cup skim milk
2 eggs, beaten
1/2 tsp vanilla extract
Directions
Combine the 1/4 cup (60 mL) sugar replacement and water.
Add to melted chocolate and stir to blend.
Set aside.
Cream margarine.
Gradually add the fructose and the 1 cup (250 mL) sugar replacement.
Beat until light and fluffy.
Add vanilla.
Add egg yolks, one at a time, beating well after each addition.
Beat in chocolate mixture.
Sift dry ingredients together, and add to batter alternately with skim milk.
(Begin and end with dry ingredients.) Beat until smooth.
Fold stiffly beaten egg whites into batter.
Pour batter into three 9 in. (23 cm) round pans.
Pans should be greased and their bottoms lined with greased waxed paper.
Bake at 350°F (175°C) for 45 to 50 minutes or until done.
Cool in pans for 5 minutes.
Transfer to racks, peel off paper and cool completely.
Put layers together with Cream Filling.
In the top of a double boiler, mix fructose, flour, and salt.
Add 1/2 cup (125 mL) of the skim milk.
Stir until smooth.
Stir in remaining milk.
Cook mixture over boiling water, stirring constantly, until thick and smooth.
Add small amount of hot mixture to beaten eggs.
Stir to blend.
Return to top of double boiler.
Cook and stir about 5 minutes longer or until mixture is very thick.
Allow to cool; then stir in vanilla.
Use to fill and lightly frost cooled cake.
Add to melted chocolate and stir to blend.
Set aside.
Cream margarine.
Gradually add the fructose and the 1 cup (250 mL) sugar replacement.
Beat until light and fluffy.
Add vanilla.
Add egg yolks, one at a time, beating well after each addition.
Beat in chocolate mixture.
Sift dry ingredients together, and add to batter alternately with skim milk.
(Begin and end with dry ingredients.) Beat until smooth.
Fold stiffly beaten egg whites into batter.
Pour batter into three 9 in. (23 cm) round pans.
Pans should be greased and their bottoms lined with greased waxed paper.
Bake at 350°F (175°C) for 45 to 50 minutes or until done.
Cool in pans for 5 minutes.
Transfer to racks, peel off paper and cool completely.
Put layers together with Cream Filling.
In the top of a double boiler, mix fructose, flour, and salt.
Add 1/2 cup (125 mL) of the skim milk.
Stir until smooth.
Stir in remaining milk.
Cook mixture over boiling water, stirring constantly, until thick and smooth.
Add small amount of hot mixture to beaten eggs.
Stir to blend.
Return to top of double boiler.
Cook and stir about 5 minutes longer or until mixture is very thick.
Allow to cool; then stir in vanilla.
Use to fill and lightly frost cooled cake.
