Never miss Doughnut Day, Pretzel Day or Caramel Day again.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got the cantina classics that will have your friends buzzing on May 5th.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-4 of 4
on October 30, 2009
I made this to fulfill a request for a bran birthday cake. Test run of recipe as written, subbing sugar for splenda (using 2/3 cup sugar total) as diabetes is not a concern and splenda is pricey, and using whole-wheat flour. As is, the cake was incredibly dry, but still tasty. Good for snacking or breakfast but not dessert-like. For the official birthday cake, I again used all sugar, adding an additional 1/3 cup for one cup total, used half all-purpose and half whole wheat flour, and added an additional egg and 1/3 cup more oil. Frosted with cream cheese frosting, sprinkled with walnuts and sliced almonds. It was amazing! Seriously, one of the moistest, yummiest chocolate cakes ever. When I make it again I will only use 2/3 c sugar, the addition was unnecessary.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sweet Baboo
on January 25, 2009
This is almost identical to the high fiber chocolate cake which I learned to make when my son became diabetic 20 years ago. That recipe calls for 1 cup of 100% bran cereal instead of oat bran, and lemon juice instead of vinegar. I like this version better using oat bran, which seems to be more moist, so I am delighted to have found this variation, a great snack cake for anyone to enjoy. I plan on making it again today, but as 12 cupcakes, baked at 375F for about 15 to 20 minutes. UPDATE: I made this recipe today as cupcakes, omitting the sugar and Splenda, and substituting 1/3 cup of Splenda Brown Sugar Baking Blend for both, used spelt flour (and added an extra 1/4 tsp of baking soda and an extra 1 tablespoon of water to compensate for using the whole grain). Amazingly, these turned out well, baking for 20 minutes in my oven. My husband had one for breakfast, reasoning that with negligible sugar, and such high fiber, they qualified as cereal, and you know, I believe he is right. I iced the rest using Top Secret Peanut Butter Frosting, substituting Equal for the sugar.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 18, 2009
A very nice diabetic cake. This served as topped with Balsamic Strawberries (Not Heated). Very enjoyable. Made for *Potluck Tag*person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 18, 2009
I love the flavor of this cake. Very chocolate ( I did use the chocolate extract) without being over sweet. It baked up so light and airy that it could have floated above the plate. The only downside is that it was very crumbly and difficult to keep on the fork. I'm sure that's because of the really low fat (I even used egg white only to remove the cholesterol and fat that comes with the yolk - my change so I'm not blaming the recipe at all) and I'll happily deal with it. I topped mine with a wee squiggle of Cool Whip Light and spiced Splenda. Thanks Mike for a real keeper :D.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (44 g)
Servings Per Recipe: 16
The following items or measurements are not included: