Chocolate spice cake

8 servings

Ingredients

Quantity Ingredient
¾ cup Sugar
3 tablespoons Shortening
½ teaspoon Lemon extract, if desired
½ teaspoon Vanilla
2 Eggs
1 cup Flour
2 tablespoons Unsweetened cocoa
½ teaspoon Baking powder
½ teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Baking soda
¼ teaspoon Salt
2 tablespoons Chopped nuts
⅓ cup Buttermilk*
2 teaspoons Powdered sugar

Directions

*To substitiute for buttermilk, use 1 teaspoon vinegar or lemon juice plus skim milk to make ⅓ cup. Heat oven to 350. Spray 9" round cake pan with nonstick cooking spray; dust lightly with flour. In large bowl, beat sugar and shortening until well mixed. Add lemon extract, vanilla and eggs; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients except powdered sugar. Beat at low speed until moistened; beat 2 minutes at medium speed. Pour into sprayed and floured pan. Bake 20-30 minutes until tootpick tests clean. Cool 10 minutes on wire rack. Using small strainer, sprinkle top of cake with powdered sugar. cool completely before serving.

Per serving: 210 cal., 4g pro., 33g carb., 1g fiber, 8g fat, 53mg chol., 160mg sod., 80mg pot., 1 starch, 1 fruit and 1½ fat exchanges.

Fast and Healthy Jan/Feb 95 typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-16-95

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