Hello Lovelies, today I have for you another chocolate recipe…. I got the original recipe for the wonderful Nicole Maki. It looked so good I couldn’t wait to make it and then low and behold that damn outage happened and I am just now getting to it today. It’s sort of a special day as all 4 of us will be home for supper today. It’s rare these days what with Steven working 14-18 hr days and jewel having her job at sonic. We rarely have a family dinner during the summer, during school it’s different, but summer it’s most of the time just Hunter and I .
So I saw this cake by Ms. Maki and wanted to make it seeing as I have loads of zucchini coming in the garden now I wanted to make it. Of course I had to make a few changes, not a lot, but a few to 1. work with my nutrition needs, and 2. to use things I had on hand!
Remember you can find the original recipe here on Nicole Maki’s blog. The ingredients I changed were: I used unsweetened dark cocoa powder, splenda instead of sugar, unsweetened silk instead of milk, and egg beaters instead of eggs. That’s it. OH MY GODDESS it is so yummy! I wanted to eat the whole cake! I didn’t but I wanted to!!!! I will most definitely be making this again, and again, and again! Now to try the brownies, and everything else!!!
Nutrition information for the cake the way I made it are: Serving Size 1 piece, serves 16
Calories 182, Calories from Fat 96, Total Fat 10.6g, Saturated Fat 2.4g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 162mg, Total Carbohydrates 23.8g, Dietary Fiber 6.0g, Sugars 2.5g, Protein 3.4g. Total Net carbs.: 17.8
2 comments:
Good job, Kelli. Your changes made the recipe even lighter which is fantastic.
I'm so glad you were pleased with the recipe. it's a favorite of ours too.
Nicole always has the best cakes. Enjoy dessert with the family
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