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Ingredients
- vegetable cooking spray (one 9-inch round cake pan)
- 6 Tbsp. unsweetened cocoa
- 1 c. cake flour
- 1 c. whole wheat pastry flour
- 3/4 c. granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp baking pwdr
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd nutmeg
- 1/2 c. liquid egg substitute
- 2 1/2 Tbsp. canola oil
- 1/2 c. strained prunes (baby food)
- 1/2 c. strained pears (baby food)
- 1 Tbsp. fresh lemon juice
Directions
- 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 till 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 min. Remove from the oven and place on a rack to cold for 15 min, then turn out of the pan. Sprinkle with powdered sugar.
- Serves
- CREDITS: Graham Kerr's Kitchen. A Heart Healthy Food sponsored by the Loma
- NOTES : Spicy chocolate snacking cake.
- Serves 12 - but 8 is morerealistic. Baked in a round cake pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 188 | |
| Calories from Fat 34 | 18% |
| Total Fat 3.88g | 5% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 142mg | 4% |
| Total Carbs 35.32g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 15.61g | 10% |
| Protein 4.23g | 7% |
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