Cocoa spice cake (graham kerr)

12 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
1 9-inch round cake pan
6 tablespoons Unsweetened cocoa
1 cup Cake flour
1 cup Whole wheat pastry flour
¾ cup Granulated sugar
¾ teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ cup Liquid egg substitute
2½ tablespoon Canola oil
½ cup Strained prunes (baby food)
½ cup Strained pears (baby food)
1 tablespoon Fresh lemon juice

Directions

DRY INGREDIENTS

WET INGREDIENTS

Preheat oven to 350F (180C). Spray a 9-inch (27cm) round cake pan with vegetable oil cooking spray.

In a large bowl, combine the DRY ingredients, whisking until completely mixed. In a medium bowl, combine the WET ingredients, including the lemon juice. Stir the WET into the DRY. Spoon into the prepared baking pan and bake for 30 minutes. Remove from the oven and place on a rack tocool for 15 minutes, then turn out of the pan. Sprinkle with powdered sugar. Serves 12.

PER SERVING: 169 cals, 3½ g fat (18⅗%cff); 0 mg cholesterol, 90 mg sodium, DIABETIC EXCHANGES: 2 bread, ½ fat.

CREDITS: Graham Kerr's Kitchen. A Heart Healthy Food sponsored by the Loma Linda International HJeart Institute. Eat-lf mailing list Nov97 (kitpatH).

Recipe by: Graham Kerr's Kitchen and LLIHI Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@...> on Nov 26, 1997

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