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Add a photoServings: 4
Ingredients
- 1 c. Cake flower,
- 1/2 tsp Salt,
- 1 tsp Baking pwdr,
- 2 Tbsp. Cocoa,
- 1 ounce Baking chocolate, melted,
- 1/4 c. Vegetable shortening,
- 3 x Large eggs,
- 1/2 c. Granulated sugar replacement
- 1/2 c. Skim lowfat milk,
- 1/2 c. Pecans, toasted and grnd,
Directions
- Sift flower, salt, baking pwdr and cocoa together. Pour melted chocolate over shortening and stir till completely blended. Beat Large eggs till thick and lemon-colored; gradually add in sugar replacement.
- Add in chocolate mix and small amount of flower mix. Beat to thoroughly blend. Add in remaining flour mix alternately with the lowfat milk. Mix in the pecans. Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to 20 min. Cut into 1 X 2 in. bars. Food Exchange Pre serving: 2 BARS 1/5 BREAD EXCHANGE + 1
- Robinson.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 223 | 82% |
| Total Fat 25.67g | 32% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 4.28g | |
| Cholesterol 157mg | 52% |
| Sodium 357mg | 15% |
| Potassium 186mg | 5% |
| Total Carbs 6.42g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.19g | 1% |
| Protein 7.76g | 12% |
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