Ingredients
- 1 cup cake flour
- 3/4 cup sugar
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch salt
- 2 tablespoons applesauce
- 1/2 cup 2 percent lowfat milk
- 1 teaspoon vanilla
- 1 tablespoon instant decaffeinated coffee
- 2 (2 1/2-ounce) jars prune baby food
- 1-ounce semisweet chocolate chips, melted
- 2 teaspoons almond extract
- 2 egg whites
Directions
Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.
Per serving: Calories: 230; Total Fat: 2 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 51 grams; Sugar: 29 grams; Fiber: 3 grams; Cholesterol: 1 milligram; Sodium: 251 milligrams
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By Amana Katora
Williamsburg, VA
on March 28, 2010
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Even though I was hesitant about the items in this recipe coming together in a "chocolate cake," I am so glad I tried it. This was actually a very tasty, dense, moist cake. The flavor was very good and I will definitely make this again when facing a low-calorie desert request. Two things that I did differently than what the recipe suggested were 1 I added the sugar into the wet ingredients and mixed it in before adding to the dry ingredients and 2 I whipped the egg whites into soft peaks and folded them into the batter in two additions at the end before pouring into the pan. Also, there was not enough cake batter for two pans, just one. We topped this with a little whipped cream (for those who were not on a diet and some fresh raspberries. Definitely delicious.
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