Date: Wed, 18 Feb 1998 17:14:22 -0800
From: Angela Kelleher (email@example.com)
One of my absolute favourites is the following low-f*t chocolate cake.
I've experimented with lots of the f*t substitutes out there -- this
one uses yogurt, and results in an incredibly moist, rich, almost
brownie-like cake. This cake has really changed my life.
Here's the recipe, with my modifications and comments. Enjoy!
Cocoa Fudge Cake
1 2/3 cup all purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
1/2 cup applesauce (this works out to 1/3 a can; I freeze the rest in
half-cup portions for later use)
1 1/2 cup skim milk yogurt
1 1/2 tsp. baking soda
1 tsp salt (I use a bit less)
1 tsp vanilla
4 egg whites
Heat oven to 350.
Mix wet and dry separately, then combine, beating at low speed, scraping
bowl occasionally for 30 seconds. Beat on high speed, scraping
occasionally, 3 minutes.
Bake 35-40 minutes, until wooden pick comes out clean
Great without frosting, but frost if you prefer
Makes one 13x9x2 pan or about 15 cupcakes.
Don't overcook, or it tastes really burnt. Watch it closely, and
experiment with length of cooking to suit your pan.
Don't bother licking the spoon/bowl -- the yogurt makes it taste kind of
tingly and wierd, IMHO.
I make up "cake mixes" of the dry ingredients, and list the wet ones to
add on the label. I freeze applesauce in 1/2 cup portions, and egg
whites in ice cube trays, and love yogurt, so usually have some in the
fridge. Very easy and quick to make -- great for company.