1/4 c Hershey’s cocoa (I use an
-alkalized cocoa; it’s
-better)
2/3 c Hot water; divided
3/4 c Plus
2 tb All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt (optional)
1/4 c Plus
2 tb Sugar-free applesauce (you
-could try prune butter –
-I’ve heard this works too)
2 Egg whites; slightly beaten
-with fork
2 ts Vanilla extract
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:20 +0200
From: P.L.Karas
Spray round micro-proof baking dish, 7-1/4 X 2-1/4 inches or 8 X 1-1/2
inches with a vegetable cooking spray. Line bottom with a round of plastic
wrap. Re-spray lightly.
In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on
high( full power) 40-50 seconds until very hot and slightly thickened.
In medium bowl combine flour, sugar, baking soda,baking powder and salt.
Wisk or stir dry ingredients together until thoroughly mixed.
In another small bowl combine the applesauce, the remaining 1/3 cup hot
water, egg whites,and the vanilla.
Add the chocolate mixture to the applesauce mixture and blend. Add the
applesauce/chocolate mixture to the dry ingredients and stir together with
a fork or wisk. Blend ingredients gently and as little as possible to
achieve mostly smooth batter. If you overbeat, you will get a rubbery
texture in the cake.
Pour batter into the prepared pan. Microwave on high 5-6 minutes without
turning until cake begins to pull away from sides (some moist spots may
remain but will disappear on standing). Let stand 5 minutes; invert onto
serving plate. Peel off plastic wrap; cool. Frost. Serve. Makes 1-8 inch
layer.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings