easy chocolate cake with lower carbs and sugar for diabetics and is WW friendly
Preheat oven to 350
Melt the butter in a baking pan approximately 9"x10" in the oven while preheating.
Mix the dry ingredients together in one bowl and set aside.
Mix the liquid ingredients together in another bowl and set aside.
Pour the dry ingredients over the melted butter in the pan.
Pour the liquid ingredients over the dry ingredients.
Place very small amounts of the coconut oil (not melted) as evenly as possible on top of the liquid mixture.
Bake for 30 minutes, then check for doneness.
If there are dry areas on top of the cake, you can smooth the liquid mixture over the dry areas with a knife.
Bake another 10-15 minutes if not done yet.
Serve with a dollop of whipped cream.
Assuming that you already have the flours, replacement sugar, Hershey's Cocoa, baking ingredients like salt and baking powder, then the estimated cost for this recipe is approximately $4.00. However, the cost will be about $30 or more if you are starting out with baking recipes with lower carbs and sugar.
Calories are estimated.
Leave out the butter if you're counting Weight Watchers points. Without the butter, the points are minimal for a slice.
Butter substitution ideas:
Instead of the butter, use light mayonnaise, perhaps 1/2 cup, and combine with the liquid mixture to pour over the dry mixture. Or if you want the flavor of butter, spray the pan with a butter spray before baking instead of melting the butter in the oven. Then melt two tablespoons butter (instead of the recipe's 1/4 cup amount) and mix with the liquid mixture.