|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
8 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup cocoa (unsweetened)
1 tsp. baking powder
1/2 tsp. baking soda
1 cup evaporated skim milk
1/4 cup firmly packed brown sugar
1/4 cup plus 2 tbsp. light corn syrup
1 tbsp. plus 1 tsp. vegetable oil
3 egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
2 tbsp. fruit-only raspberry spread (optional)
1 tsp. confectioners' sugar (optional)
|
Directions:
|
Preheat oven to 350 degrees F.
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 and spread raspberry spread over bottom half. Replace top. Just before serving, sprinkle with 1 tsp. confectioners' sugar on each serving. Makes 8 servings.
214 calories per serving, 3 g. of fat, 1 mg. cholesterol, 7 g. of protein, 42 g. carbohydrate.
source..Lean and Luscious
|
Comments from olga
:
|
Replacing part of the sugar with corn syrup adds moistness to this chocolatey cake.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
