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Chocolate Cake Squares
- 2 cups whole wheat pastry flour
- 1/4 cup unsweetened cocoa powder, sifted
- 2 tsp baking soda
- 1/2 tsp salt
- 4 TBS unsalted butter, melted
- 1/2 cup water
- 6 TBS prune puree (1/2 cup pitted prunes, 1 cup water – blended on high for several minutes until smooth)
- 1/2 cup unsweetened applesauce
- 3/4 cup reduced-fat sour cream
- 1 tsp vanilla extract
- 2 eggs, separated
- 1 3/4 cups XyloSweet
Combine flour, cocoa powder, baking soda and salt in medium bowl and set aside. In another bowl, mix together melted butter, water, prune puree, applesauce, sour cream, vanilla extract and egg yolks. In a large bowl, beat egg whites with mixer until soft peaks form; gradually add XyloSweet and beat until peaks are stiff but not dry. Using a spatula, gradually fold dry ingredients into beaten egg whites alternately with liquid ingredients, and stir just until batter is smooth. Transfer the batter to a 9”x13” baking pan that has been buttered, lined with parchment paper, and buttered again. Bake at 350 F (180 C) for 25 minutes or until toothpick inserted in centre comes out clean. Yield: 24 servings.
Note suggested cream cheese frostings that go well with this cake are Crème de Menthe, Mocha, Peanut Butter or Vanilla. XyloSweet cream cheese frosting recipes are available in Karen Edward’s book.
Per serving:
Calories: 99.3, Carbs: 19.9g; Fibre: 1.1g, Fat: 3.6g, Sodium: 165.1mg, Net Carbs: 6.5g
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