Replacing part of the sugar with corn syrup adds moistness to this chocolatey cake. Yes, you can indulge in a heavenly dessert without a lot of fat. Perfect dessert for Valentine’s Day!
Makes 8 servings
1 cup all-purpose flour
½ cup whole wheat flour
⅓ cup cocoa (unsweetened)
1 teaspoon baking powder
½ teaspoon baking soda
1 cup evaporated skim milk
¼ cup firmly packed brown sugar
¼ cup plus 2 tablespoons light corn syrup
1 tablespoon plus 1 teaspoon canola oil
3 egg whites
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons fruit-only raspberry spread (optional)
1 teaspoon confectioners' sugar (optional)
Gather your ingredients. Preheat oven to 350°.
Spray a 9-inch nonstick cake pan with nonstick cooking spray.
In a large bowl, combine both types of flour, cocoa, baking powder, and baking soda.
In another bowl, combine remaining ingredients except optional ingredients.
Beat with a fork or wire whisk until blended.
Add to dry mixture. Mix until all ingredients are moistened.
Spoon into prepared pan.
Bake 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean.
Cool 5 minutes in pan on a wire rack, then invert onto rack to finish cooling.
If desired, cut cooled cake in half horizontally.
Spread raspberry spread over bottom half. Replace Top.
Just before serving, sprinkle with confectioners' sugar.
I used a Heart Cookie Cutter to make the heart shape!
Each Serving Provides
Total Fat 3.1g
Total Carbohydrate 44.4g
Dietary Fiber 2.5g