Sugar Free Chocolate Pound Cake Recipes

SUGAR FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.
• Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
• In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
• Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
• After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
• Place one cake layer on a plate.
• Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.
• Place the second cake on top.
• Frost the top and outside of the cake (if desired) with the remaining frosting.
• Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

SUGAR FREE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
• In a saucepan combine raisins with water and cook until the water is absorbed, cool.
• Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for one hour.

BASIC CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

SPLENDA CREAM CHEESE POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Spray a bundt pan with non stick cooking spray, or use Bakers Joy as I like to use, and set aside till needed. In a mixing bowl cream together the butter, cream Cheese,and splenda till creamy. In a seperate bowl add flour, non fat dry milk powder, & baking soda, then blend together by stirring. Set aside till needed.
• 2. Add eggs one at a time to the cream cheese mixture, and beat till well blended. Then add both extracts, beating till incorporated into batter. Gradually add blended flour mixture in thirds to egg mixture, beating well after each addition.
• 3. Now pour batter into prepared bundt pan. Spray top of batter lightly with non stick cooking spray. Bake in oven for about 1 hour and 20 minutes or until toothpick inserted into middle of cake comes out clean. Make require an additional 10 to 15 minutes. Check first to be sure.
• 4. Dust lightly with powdered sugar, or use your favorite Sugar Free frosting, or in a pinch do as I did, use canned variety of Sugar Free Frosting.

SUGAR FREE CHOCOLATE POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. This is the Mariann Cake pan that I used, it is a 10 cup capacity pan large enough to hold a 2 layer cake mix. I purchased it on line from Amazon. If you do not have a cake pan with the recessed bottom, you can bake it in 2 pans and add the filling between the layers if desired or split the cake in half & add the filling. May need 2 cans if you want to add it on top as well.
• 2. Add cake mix to a large bowl, then add eggs, oil, coffee flavor, coffee granules & half and half. Beat about 3 minutes until smooth. Pour into prepared cake pan. PLEASE NOTE ADDING THE COFFEE FLAVOR, HALF & HALF AND COFFEE GRANULES GIVE THE CAKE A BIT OF A HOME MADE FLAVOR.
• 3. Prepare pan by spraying liberally with nonstick cooking spray or Bakers Joy. Add the cake mix and bake according to package directions. I needed 45 minutes.
• 4. Remove from oven allow to sit for 10 minutes and then invert onto a baking rack or cake platter and allow to cool completely, then add cherry pie filling to the recessed area. Chill until you are ready to serve. In lieu of cherry pie filling can dust lightly with powdered sugar, and top with whipped cream and fresh fruit if desired.

SUGAR FREE CREAM CHEESE POUND CAKE

Steps:

• Preheat your oven to 325 and prep your pan well (nonstick plus flour dusting) for nonstick. While a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
• In a medium mixing bowl, whisk or sift together the flour and baking powder. Set this bowl aside.
• Next, in a large mixing bowl, and at medium speed, beat your butter with the cream cheese until creamy.
• For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add the eggs, one at a time, stirring gently between additions as well as the extract.
• Transfer the batter to the prepared baking pan and bake for 75- 90 minutes or until a toothpick comes out almost clean. The baking time can depend on your pan. Allow this to cool well- at least 20 minutes in the pan and then an hour on a cooling rack- before serving. Thus, this cake should be well cooled prior to serving.

SUGAR FREE & REDUCED CARBOHYDRATE CHOCOLATE POUND CAKE MIX

Steps:

• prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
• Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.

THE BEST LOW CARB KETO POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
• In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
• Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
• Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don't dump) it evenly over the batter and beat in at low speed until just combined.
• Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
• Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.

MOM'S CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
• In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.