This is another fantastic Passover recipe and will look beautiful on your Seder table.
As with all my "sugar free" recipes if you prefer the real thing simply replace any sugar substitute with refined white sugar.
When adding eggs to a recipe I break them one at a time by itself into a small bowl and then add it to the mixing bowl. That way if a piece of shell falls in I can get it out easily.
Ingredients...
3 cups Splenda Sugar Substitute (or sugar)
1 and 1/3 cups canola oil
8 eggs
1 cup cocoa powder
1 and 1/3 cups Potato Starch
Optional: 1 cup chopped walnuts (or use your favorite)
You will need an 11x14" baking pan. NOT GREASED
Here's how you do it...
Preheat the oven to 350F.
Cream together the Splenda (or sugar) and oil.
Beat in the eggs, one at a time.
Add the cocoa.
Add the Potato Starch.
Mix for two minutes on medium speed.
Stir in the chopped nuts.
Pour into a non-greased 11x14" baking pan.
Bake @ 350F for 45 - 60 minutes.
Hint: You can line the pan with parchment for easy removal and cleanup)
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)
Click here to RETURN TO MY MOST RECENT RECIPES
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)
Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
Click here to RETURN TO MY MOST RECENT RECIPES
Passover Basic Chocolate Cake - Sugar Free - Passover Recipe
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