Lighter Hershey's Chocolate Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I used the Hershey's cocoa recipe for a starter and made adjustments for this much healthier version. It is made with no oil, only one egg and has loads of taste. For my birthday earlier in the year, I tried to make a healthy chocolate cake, and it was so bad I had to throw it away. I don't think anyone would be throwing this one away :) It is very light and fluffy, full of chocolate flavor and for many, many fewer calories. Oh, and did I mention it's dairy-free as well?! Update: I tried reducing the sugar amount even more to 1/4 cup, but it resulted in a more spongy texture, rather than the fluffy you get using 1/2 cup sugar.....just wanted to post, for all those out there like me trying to see how much sugar could be eliminated ;) Ingredients:
1 1/2 cups splenda sugar substitute |
1/2 cup sugar (this will help keep the cake fluffy, and besides, sugar burns off faster than fat!) |
1 3/4 cups flour |
3/4 cup unsweetened cocoa |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt (i always use less salt than the recipes call for) |
2 teaspoons vanilla |
1 egg |
2 egg whites |
1/2 cup soymilk |
1/2 cup water |
1/2 cup unsweetened applesauce |
1 cup boiling water |
Directions:
1. Heat oven to 350*.
2. Grease and flour two 9 round (or square!) pans.
3. Mix the Splenda through the salt ingredients together in a large bowl.
4. Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended.
5. Pour in boiling water and stir.
6. Pour batter into pans.
7. Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake.
8. Cool 10 minutes in the pans, then remove to cool completely.
9. Frost if desired, but I find this nice enough just by itself!
10. Hope you enjoy :).
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