US Med Voice

US Med


Vol. 4, No. 2 | February 2012




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Recipe: Chocolate Raspberry Cake
Low Caloric & Diabetic Friendly Recipe

  US MED's Diabetic Recipe 


  • 18.2 ounce box Devil's food cake mix with pudding
  • 2/3 cup raspberry all-fruit spread (divided use)
  • 3 large eggs

This delicious cake is a lovely dessert to feature in your valentine's day dinner!

Total Servings: 16
Serving size: 1 piece

2 Carbohydrate

Calories: 168
Total Fat: 3 g
Cholesterol: 40 mg
Sodium: 264 mg
Carbohydrate: 33 g
Protein: 3 g





  • Preheat the oven to 350 degrees.
  • Coat a 13 x 9-inch nonstick baking pan with nonstick cooking spray and set aside.
  • Add the cake mix, water according to package directions, 1/3 cup fruit spread, and eggs to a medium bowl. Using an electric mixer, beat according to package directions.
  • Pour the batter into the pan and bake 28 minutes (or 3 minutes less than directed on the package). Place the pan on a wire rack to cool completely.
  • When the cake has cooled, microwave the remaining 1/3 cup fruit spread on HIGH for 20 seconds or until it's slightly melted. Drizzle the fruit spread evenly over the top of the cake.



This recipe is an excerpt from The American Diabetes Association's "The 4-Ingredient Diabetes Cookbook". US MED delivers you your diabetic supplies and with each diabetic delivery you receive a free gift. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your first gift to be the diabetic cookbook and we will put it out in the mail to you immediately..

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