|Italian Immigrant Cooking|
|by Elodia Rigante|
Enjoy the taste of old Italy! This one-of-a-kind cookbook from Elodia Rigante, a second generation Italian-American and a virtuoso cook of traditi...
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Results 1 - 9 of 9 for diabetic chocolate cake
Melt chocolate in boiling water. ... Grease 3 9-inch cake pans and line ... Remove from heat; stir in vanilla and pecans. Cook slightly and pour over cake.
Spray jelly roll ... rack. Unroll; spread cake with Whipped Frosting ... bowl occasionally. Add SugarTwin, flavorings and blend. Refrigerate. Yield: 1 cup.
Melt chocolate, add shortening. Mix in other ingredients. Bake in a preheated 350°F oven for 25 to 30 minutes.
Sift together dry ingredients. Blend coffee, cocoa, egg, sweetener, oil, water and vanilla. Add dry ingredients, mixing only until smooth. Bake in 8" ...
Sift dry ingredients together in bowl. Beat eggs and add to rest of ingredients. Stir with fork (don't beat). Pour into loaf pan and bake at 350 ...
Cook raisins until ... until smooth. Add chocolate, zucchini and ... sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
Melt unsweetened chocolate and butter in ... into bars. Makes 32 cookie bars, each contains 55 calories. 2 bars = 1 1/4 bread exchange and 2 fat exchange.
Preheat oven to ... double boiler melt chocolate with oil. Remove ... inch square pan. Bake at 350 degrees for 25 to 30 minutes. Cut into 2 inch squares.
Fix browning or cake mix according to ... fix whip topping or mousse according to directions put on top of pudding. Chill for 30 minutes before serving.
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