Be the first to Thanks to applesauce and fat-free buttermilk, this delicious chocolate cake is much lower in fat than traditional ones. Coffee helps to boost the flavor of the chocolate.
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- Vegetable oil spray
- 2 cups all-purpose flour, plus flour for dusting pan
- 1-3/4 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 Tablespoon baking soda
- 2/3 cup unsweetened applesauce
- 1 cup fat-free or low-fat buttermilk
- 2 Tablespoons vegetable oil
- 1 cup strong coffee
Preparation:
Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess.
In a large mixing bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, and vegetable oil.
In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.
Yield: 20 servings
Seven-minute frosting or a dusting of powdered sugar can dress up the top.
Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber.
Recipe Source: The New American Heart Association Cookbook: 25th Anniversary Edition (Times Books)
Reprinted with permission.
In a large mixing bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, and vegetable oil.
In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.
Yield: 20 servings
Seven-minute frosting or a dusting of powdered sugar can dress up the top.
Nutrition facts per serving: 140 calories, 2 g fat, 0 mg cholesterol, 202 mg sodium, 30 g carbohydrate and 1 g fiber.
Recipe Source: The New American Heart Association Cookbook: 25th Anniversary Edition (Times Books)
Reprinted with permission.
