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Add a photoRaciónes: 12
Ingredientes
- 1 pkt Active dry yeast
- 1/2 c. Hot water
- 2 x Large eggs, Or possibly EGG SUBSTITUTE
- 1/2 c. Skim lowfat milk
- 1/3 c. Vegetable Oil
- 3 Tbsp. Sweet*10 Liquid
- 1/2 c. Cocoa
- 2 c. Flour, Pillsbury's All Purp.
- 1 Tbsp. Baking Pwdr
- 1 tsp Soda
- 1/2 tsp Salt
- 1 tsp Vanilla
- 1 tsp Red food coloring
Direcciones
- Directions: Spray a 9-in tube or possibly Bundt pan. In a large mixer bowl, soften yeast in hot water. Add in egg substitute, lowfat milk, oil and Sweet*10. Beat 2 min at high speed. Add in cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 min at medium speed. Pour batter into greased 9-inch Bundt pan or possibly tube pan. Cover with foil; let rise in hot place for 45 min. Bake at 350 degreds for 30 to 35 min till a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cold. 1/12th of cake has 145 calories. Exchange values
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 161 | |
| Calories from Fat 66 | 41% |
| Total Fat 7.44g | 9% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.16g | |
| Cholesterol 35mg | 12% |
| Sodium 428mg | 18% |
| Potassium 61mg | 2% |
| Total Carbs 18.73g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.68g | 0% |
| Protein 4.42g | 7% |
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