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Low-fat chocolate cake

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Ingredients/Components

water
prune puree see below - 3/4 c
egg whites - 3 item
vanilla
all-purpose flour
cocoa powder
baking powder - 1 Tbsp
baking soda - 1/2 tsp
salt - 1/2 tsp
sugar
cooking spray - 1 item
packed, soft pitted prunes
light corn syrup - 2 Tbsp
1/4 c - 5 Tbsp
Process until very smooth
tub chocolate-flavored nondairy whipped topping - 1 item
powdered sugar, if desired - 1 item

How to make low-fat chocolate cake:

Prune puree:3/4 c. packed, soft pitted prunes1 Tbsp. sugar2 Tbsp. light corn syrup5 Tbsp. (1/4 c. plus 1 Tbsp.) boiling water Mix puree ingredients in a blender or food processor. Process until very smooth. Makes 1 cup puree.

Cake: Mix water, puree, egg whites, and vanilla until light and fluffy. Sift together flour, cocoa, baking powder, baking soda and salt. Add sugar. Mix dry and wet ingredients until well blended and smooth. Spray a 9 x 13 inch pan with non-stick cooking spray. Pour batter into pan. Bake at 350° for 15-20 minutes. Makes 24 servings.Low-Fat Chocolate Icing:8 oz. nonfat cream cheese1 tub chocolate-flavored nondairy whipped topping powdered sugar, if desired Beat cream cheese with electric mixer until softened. Stir in topping. Add powdered sugar to taste if desired. Spread over cake.

Recipe categories: Desserts, Cakes, Vegan.

Rating:

3.8

Average rating: 3.8, total votes: 9

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