Low Fat Chocolate Mint Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
I got this recipe from a free cookbook I got a Wal Mart. The recipe originally comes from the Canyon Health Resort. Ingredients:
1 cup all-purpose flour |
1/2 cup unsweetened cocoa powder |
3/4 cup sugar |
1 teaspoon baking powder |
1 pinch salt |
2 tablespoons unsweetened applesauce |
1/2 cup low-fat milk or 1/2 cup skim milk |
1 teaspoon vanilla |
1 teaspoon mint extract |
1 tablespoon instant coffee, mixed with |
2 tablespoons water |
1/2 cup pureed prune baby food (2 small jars) |
1/2 ounce semi-sweet chocolate chips, melted |
2 egg whites |
1 tablespoon non-fat fudge sauce |
powdered sugar (to garnish) |
Directions:
1. Preheat oven to 300°F
2. Spray a 10 cake pan with vegetable spray and lightly dust with flour.
3. Sift together all the dry ingredients into a large bowl.
4. In a small bowl, mix the applesauce, milk, vanilla, mint, coffee, prunes and chocolate.
5. Add to dry ingredients and mix well.
6. Beat the egg whites in a small non plastic bowl till stiff.
7. Fold in the cake batter.
8. Spread the batter in the prepared pan.
9. Bake 35-40 minutes, till knife comes out clean when tested.
10. Remove the cake from the oven and cool.
11. When it is cooled off spread the nonfat chocolate sauce on top.
12. Sprinkle with powdered sugar right before serving.
13. The easiest way to cut this cake is to cut into 12 equal servings is to first cut into quarters, then cut each quarter into 3 equal wedges.
|
|