Here's our recipe our football players, DeMoine Adams and Jay Foreman made at the Rib Feed/Dessert Throwdown! Enjoy!
- 1 1/3 cups Diabetic Pastry Chef Cake Flour Blend (recipe below)
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 cup low-fat buttermilk
- 1/4 cup water
- 1 1/2 teaspoons red food coloring
- 3/4 cup Splenda® Sugar Blend
- 1/2 cup Smart Balance® 60% to 70% vegetable oil spread
- 1 egg
- 1 1/2 teaspoons white vinegar
- 1/2 teaspoon vanilla
- 2/3 cup Pillsbury® Reduced-Sugar Vanilla Frosting
- 20 ounce (10 squares) vanilla-flavor candy coating, chopped
- 2 tablespoons shortening
- Preheat oven to 350 degrees F. Grease and flour a 9x9x2-inch baking pan. In a medium bowl sift together cake flour blend, cocoa powder, baking soda, and 1/4 teaspoon salt; set aside.
- In a 1-cup liquid measure combine buttermilk, the water, and food coloring; set aside. In a large bowl combine sugar blend and vegetable oil spread; beat with an electric mixer on medium speed until well mixed. Add egg; beat well. Alternately add flour mixture and buttermilk mixture to egg mixture, beating after each addition until blended. Add vinegar and vanilla, beating until combined.
- Spread batter evenly in the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes.
- Cut the warm cake into quarters. Remove one of the quarters from the pan; break it into two pieces and rub the pieces together over a large bowl to crumble cake. (Be sure to crumble any large pieces that fall. You may want to use a fork to do this.) Repeat with the remaining quarters of the cake. (The entire cake should be crumbled into fine pieces.)
- Add frosting to the crumbled cake; using the back of a large metal spoon, stir together until well mixed. (Mixture should be moist enough to roll into balls.) Using your clean hands, roll mixture into 1-inch balls; place balls on a waxed paper-lined baking sheet. (Balls will be more uniform if first scooped with a mini ice cream scoop or melon baller.) Cover balls with plastic wrap. Chill in the refrigerator for 3 to 4 hours or until firm. (Or, place in freezer about 15 minutes or until firm.)
- Frost with sugar free frosting and ice with red Ns or ice frosting-less cake balls with white Ns.