Low Fat Chocolate Cake

 Print Friendly and PDF

Low Fat Chocolate Cake



Preheat oven to 325 degrees F. Spray a 9x13 inch cake pan with non-stick spray. In a bowl, combine flours, Splenda and carob powder. Mix well.

Combine the buttermilk mixture with the dry ingredients and mix until smooth. Pour into greased pan and bake for 30 minutes. Place on a cooling rack and allow to cool.


Single Serving
Calories 176.20
Protein (g) 8.84
Carbohydrates (g) 55.29
Fat (g) 4.76
Saturated Fat (g) 2.06
Cholesterol (mg)* 0.00
Sodium (mg) 367.92
Dietary Fiber (g)* 7.15
Print this Recipe

Copyright © 2015 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401