1 1/3 cups Diabetic Pastry Chef Cake Flour Blend
1 tablespoonun sweetened cocoa powder
1/2 teaspoon baking soda
1/4 cup low-fat buttermilk
1/4 cup water
1 1/2 tea spoonsred food coloring
3/4 cup Splenda® Sugar Blend
1/2 cup Smart Balance® 60% to 70% vegetable oil spread
1 1/2 teaspoons white vinegar
1/2 teaspoon vanillasee savings
2/3 cup Pillsbury® Reduced-Sugar Vanilla Frosting
20 ounce (10 squares) vanilla-flavor candy coating, chopped
2 tablespoons shortening
Diabetic Pastry Chef Cake Flour Blend
1/3 cupcake flour
1/3 cup King Arthur® white whole wheat flour
1/3 cup almond flour
3 tablespoons King Arthur® cake enhancer
1. Preheat oven to 350 degrees F. Grease and flour a 9x9x2-inch baking pan. In a medium bowl sift together cake flour blend, cocoa powder, baking soda, and 1/4 teaspoon salt; set aside.
2. In a 1-cup liquid measure combine buttermilk, the water, and food coloring; set aside. In a large bowl combine sugar blend and vegetable oil spread; beat with an electric mixer on medium speed until well mixed. Add egg; beat well. Alternately add flour mixture and buttermilk mixture to egg mixture, beating after each addition until blended. Add vinegar and vanilla, beating until combined.
3. Spread batter evenly in the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes.
4. Cut the warm cake into quarters. Remove one of the quarters from the pan; break it into two pieces and rub the pieces together over a large bowl to crumble cake. (Be sure to crumble any large pieces that fall. You may want to use a fork to do this.) Repeat with the remaining quarters of the cake. (The entire cake should be crumbled into fine pieces.)
5. Add frosting to the crumbled cake; using the back of a large metal spoon, stir together until well mixed. (Mixture should be moist enough to roll into balls.) Using your clean hands, roll mixture into 1-inch balls; place balls on a waxed paper-lined baking sheet. (Balls will be more uniform if first scooped with a mini ice cream scoop or melon baller.) Cover balls with plastic wrap. Chill in the refrigerator for 3 to 4 hours or until firm. (Or, place in freezer about 15 minutes or until firm.)
6. In a medium saucepan combine candy coating and shortening; cook over low heat until melted.* Using a fork, dip cake balls, one at a time, into the melted candy coating, turning to coat completely. Place coated cake balls on a sheet of waxed paper; let stand until coating is firm.
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