Melt in sauce pan, or bowl in microwave:
1 cup margarine
2-8 oz pkg cream cheese (do NOT use low fat it will taste nasty!)
Stir in:
1 cup cocoa
3 cups Splenda
Transfer to mixing bowl, add:
1/2 cup milk
1 tbsp vanilla
4 eggs
Stir then add:
2 1/2 cups flour (high altitude add 2 tbsp flour)
2 tsp baking powder
Stir till smooth, pour into greased 9×13 cake pan, bake 30-40 minutes, at 350°.
Optional: 1 cup nuts may be added.
Frosting
1 – 8 oz pkg cream cheese
2 cups Splenda
1/2 cup cocoa powder
Tags: antioxidants, autoimmune disease, carb counting, cheesecake bownies, diabetes, diabetic recipes, herbal supplement, insulin resistance, supplement
i heard coconut oil is good for controlling diabetes and high blood pressure, can you tell me if this true i have diabetes type 2.