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Ingredientes
- COCOA CAKE
- 1 c. Whole Wheat Flour
- 1 c. Unbleached Flour
- 3/4 c. Light Brown Sugar, packed
- 1/2 c. Cocoa Pwdr
- 1 tsp Baking Pwdr
- 1 tsp Baking Soda
- 1 1/4 c. Nonfat Vanilla Yogurt
- 1/2 c. Canola Oil
- 1/2 c. Fat Free Egg Substitute
- 1 tsp Vanilla RASPBERRY SAUCE
- 3 c. Raspberries
- 1/3 c. Raspberry Preserves
- 1 tsp Lemon Juice Low-Fat Whipped Topping
Direcciones
- To make the cocoa cake: In a large bowl, thoroughly mix the whole wheat flour, unbleached flour, brown sugar, cocoa, baking pwdr and baking soda.
- Place the yogurt, oil, egg and vanilla in another large bowl. Using an electric mixer on low speed, beat for 30 seconds to combine.
- Add in the dry ingredients and beat on low speed till just combined.
- Increase speed to high and beat for about 3 min.
- Coat a 9" X 9" baking dish or possibly a 9" springform pan with no-stick spray.
- If you intend to unmold the cake, cut a piece of wax paper to fit the bottom and spray the paper. Pour the batter into the pan. Bake at 350F degrees for 35 to 45 min, or possibly till a toothpick inserted in the center comes out clean.
- Let cold on a wire rack.(If unmolding, let cold on the rack for 10 min.
- Unmold onto a plate and peel off the paper; let cold completely.)
- To make the raspberry sauce: Puree 1 c. of the raspberries. Set aside.
- In a 2-qt saucepan over medium-low heat, heat the preserves. Stir in the lemon juice and pureed raspberries. Heat for 1 minute. Add in the remaining 2 c. of raspberries and stir well to coat them with glaze. Set aside to cold.
- To serve, cut the cake into pcs and transfer to dessert plates. Spoon sauce over the cake and add in topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 91 | 29% |
| Total Fat 10.35g | 13% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 1mg | 0% |
| Sodium 301mg | 13% |
| Potassium 276mg | 8% |
| Total Carbs 50.9g | 14% |
| Dietary Fiber 3.9g | 13% |
| Sugars 29.76g | 20% |
| Protein 5.85g | 9% |
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