Monday, March 24, 2008

Cocoa Cake

I pulled this recipe out of Cooking Light several years ago and finally tried it out this weekend. I think the key to this cake is sifting the cocoa so that it isn't clumpy which requires you to mix it more than necessary resulting in a rubbery cake. But squoosh a bit of whipped topping on and you hardly notice it! This is a low-calorie, very low fat cake (if you don't use too much topping : ) ! ) I think it would also be good if you split a piece of cake and added a layer of ice cream in between - like a ice cream sandwich. I might also be tempted to add some spices like cloves and/or cinnamon - or serve it with a cinnamon sauce. So many options!

Cocoa Cake
1 1/4 c sugar
2/3 c boiling water
2 egg whites, lightly beaten (I used 1 egg's worth egg beaters)
1 (4 oz) jar prune baby food
1 3/4 c sifted cake flour (I used regular flour)
1/2 c unsweetened cocoa
1 t baking powder
1/2 t baking soda
1/2 t salt (I left out)

1 T powdered sugar (0ptional for topping)

Combine sugar and boiling water in small boil, stirring until sugar dissolves. Let cool. Add egg whites and baby food to cooled mixture. Stir until blended.

Combine dry ingredients in medium bowl and stir well. Add wet mixture and stir just until dry ingredients moistened.

Pour batter into 9x9 square baking dish, coated with cooking spray. Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Let cool completely in pan. Sift powdered sugar over top of cake.

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