Recipe | Coach’s Italian Sugar-Free Chocolate Yeast Cake

Thank you to Jack “Coach” Fontenot for submitting this recipe!

italian cake-chocolate-crumb-topping-3-1-of-1Ingredients

  • 3 cups all-purpose flour
  • 6 to 8 tbsp of cocoa
  • 1 tsp soda
  • 1/2 tsp salt
  • 1 cup butter, margarine, or shortening
  • 2 cups of bulk artificial sweetener: i.e. splenda or sugar twin
  • 3 eggs
  • 1 cup buttermilk
  • 1 cake or pkg. active dry yeast softened in 1/2 cup warm water
  • 2 tsp vanilla

Instructions

  1. Β Stir flour, cocoa, soda, and salt together.
  2. Cream shortening with artificial sweetener in mixer.
  3. Add eggs, cup of buttermilk, and vanilla to creamed mixture.
  4. Beat well. Stir in dry ingredients, then:
    • Beat 5 to 6 minutes.
    • If batter seems too heavy add a bit more milk.
    • Fold batter into greased and floured bundt or tube pan and allow to stand, covered for 1-2 hours until you see at least a bit of expansion in the cake batter.
    • Bake in a 30 degree oven for about 1 1/2 hours or until done. Test for done-ness of this cake by inserting a toothpick into the cake (Dry toothpick = done cake).
    • Allow cake to cool at least 5-10 minutes before turning out onto a cake plate.
    • Once cooled, you can sprinkle with powdered sugar if you want more calories.. do NOT ice.
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