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Post by marlaoh on Jun 10, 2003 8:23:06 GMT -6
Low Fat Chocolate Raspberry Cake
Makes: 1 cake (12 slices)
Ingredients:
1 3/4 cups unbleached flour 3/4 cup oat bran 1 1/3 cups granulated sugar 1/2 cup cocoa powder 1 1/2 teaspoons baking soda 1/8 teaspoon salt 1 1/4 cups nonfat buttermilk 3 tablespoons vegetable oil 2 tablespoons of fat-free egg substitute or 2 egg whites 1 teaspoon vanilla extract FILLING
1 1/4 cups canned raspberry pie filling GLAZE
1/3 cup confectioner's sugar 1 1/2 teaspoons nonfat milk 1/2 teaspoon almond extract Directions:
Combine the flour, oat bran, sugar, cocoa, baking soda, and salt and stir well. Add the buttermilk, oil, egg substitute or egg whites, and vanilla extract, and stir well. Coat a bundt pan with nonstick cooking spray (nonfat), and pour batter in the pan. Spoon the raspberry filling onto the batter. Bake at 350 degrees F for about 35-40 minutes. Allow the cake to cool for 25-35 minutes. Combine the confectioner's sugar, milk, and almond extract and stir until smooth. Transfer the cake to a serving platter or plate, and spoon the glaze over the cake. Nutritional Information:
Serving size: 1 slice (1/12 of cake) Calories: 190 Fat: 3.5 g Cholesterol: 0 mg Protein: 5 g Fiber: 2 g Sodium: 165 mg
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