Tuesday, February 22, 2005
Chocolate Snacking Cake
I got this delivered to my e-mail today for entering the Reader's Digest Chocolate Sweepstakes. If you want to visit the site itself I got this from, click the title link.
Chocolate Snacking Cake
This delicious cake is studded with mini-chocolate chips, a great way to get rich chocolate flavor in every bite and still keep calories in check.
Cooking Time: 35 minutes + cooling
Preparation Time: 15 minutes
Number of Servings: 36
Per serving: Calories 77, fat 1 g, saturated fat 0.5 g, cholesterol 0 mg, sodium 68 mg, carbohydrates 15 g, fiber 1 g, protein 1 g
Chocolate Snacking Cake
This delicious cake is studded with mini-chocolate chips, a great way to get rich chocolate flavor in every bite and still keep calories in check.
Cooking Time: 35 minutes + cooling
Preparation Time: 15 minutes
Number of Servings: 36
Per serving: Calories 77, fat 1 g, saturated fat 0.5 g, cholesterol 0 mg, sodium 68 mg, carbohydrates 15 g, fiber 1 g, protein 1 g
- Ingredients
- 1 1/3 cups sifted all-purpose Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup+2 teaspoons Unsweetened Cocoa Powder, divided
- ¼ cup Nonfat Buttermilk
- 1 tablespoon Instant Espresso Powder
- 1 cup granulated Sugar
- ½ cup packed Light Brown Sugar
- ½ cup Unsweetened Applesauce
- 2 teaspoons Vanilla
- 2 large Egg Whites
- ½ cup Semisweet Mini Chocolate Chips
- 1 tablespoon Confectioners' Sugar(also called Powdered Sugar)
- Directions
- Preheat oven to 325°F. Line 8-inch square baking pan with foil, leaving 1-inch overhang. Sift flour, baking powder, and 1 cup cocoa together into small bowl, and add baking powder and salt. Heat buttermilk and espresso in small saucepan over low heat until espresso is dissolved.
- Mix granulated and brown sugars, applesauce, buttermilk mixture, and vanilla in medium bowl. Stir in flour mixture just until blended. Beat egg whites in large bowl with electric mixer at high speed just until soft peaks form. Fold egg whites into batter. Stir in chocolate chips.
- Scrape batter into pan. Bake 35 minutes or just until set (do not overbake). Cool in pan on wire rack 15 minutes. Lift out cake and set on rack to cool completely. Sift confectioners' sugar and remaining cocoa over cake. Cut into 36 squares, 1 ½-inches each (approximately ½ business card). One serving equals one square.
- Wrap leftover cake in heavy-duty foil and freeze for up to one month.
