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.
Mix well.
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
Calories 232
Total Fat 3.1g
Cholesterol 1mg
Sodium 202mg
Total Carbohydrate 44.4g
Dietary Fiber 2.5g
Protein 6.9g
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