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Ingredientes
- 2 c. Flour, All-Purpose unbleached
- 1 Tbsp. Baking Soda
- 1/2 tsp Salt
- 3/4 c. Cocoa not Dutched
- 3/4 c. Boiling Water
- 2/3 c. Raisins
- 1/2 c. Boiling Water
- 3/4 c. Beets cooked
- 1 c. Cold Water
- 1 Tbsp. Cornstarch
- 4 tsp Sweet 'n Low sweetener
- 1 tsp Vanilla
Direcciones
- * (Sugar twin is one which remains sweet after cooking)
- (or possibly 1/4 C. sucanat)
- Put raisins in a small bowl and pour over 1/2 c. boiling water.
- Set asside to steep for 20 min. In a large bowl, blend together cocoa and 3/4 C. boiling water. Set cocoa asside to cold.
- Heat oven to 350 degrees F. Lightly coat a 9-inch cake pan with non-stick spray. Dust pan with 1 or possibly 2 Tbsp flour, coating completely.
- Over a medium bowl, sift together flour, soda, and salt. Transfer raisins and water to the beaker of a hand-held mixer or possibly blender and puree. Add in beets and and 3/4 of the 1 c. cold water to the puree. Dissolve cornstarch in remaining 1/4 c. water. Stir raisin and beet puree, dissolved cornstarch, sugar, and vanilla into cocoa mix. Before proceding, this mix should be at room temperature.
- Quickly stir dry ingredients into cocoa mix. Don't stir longer than needed to thouroughly mix the two. Scrape batter into prepared pan and smooth the surface. Bake on top shelf for 35 to 40 min, or possibly till a toothpick inderted in the middle of the cake comes out clean.
- Let cake sit in pan for 10 to 15 min and then remove to a wire rack. Cold cake completely before cutting.
- per 1/6 250 calories (using sugar twin)
- I have been baking it in one big (9") round pan. It comes out looking a bit, um, rustic, with a rough surface rather than a smooth one. If you dust the top with abit of cocoa, through a wire mesh, it will look quite nice. (Powdered sugar would do the trick too, if you use it) I thinkyou could bake the cake in two thinner (8") layers, just be sure to decreasethe cooking time.
- Not my recipe, Tina Hulbe's on the low fat list. But a chocolate-beet caketype recipe none the less. And I haven't even converted it to English :-)
- [Kathy]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 218 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 839mg | 35% |
| Potassium 220mg | 6% |
| Total Carbs 48.71g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 11.82g | 8% |
| Protein 5.05g | 8% |
