1 2/3 c All purpose flour
1 1/2 c Sugar
2/3 c Cocoa powder
1/2 c Applesauce; (this works out
-to 1/3 a can; I freeze the
-rest in half-cup portions
-for later use)
1 1/2 c Skim milk yogurt
1 1/2 ts Baking soda
1 ts Salt; (I use a bit less)
1 ts Vanilla
4 Egg whites
Heat oven to 350. Mix wet and dry separately, then combine, beating at low
speed, scraping bowl occasionally for 30 seconds. Beat on high speed,
scraping occasionally, 3 minutes. Bake 35-40 minutes, until wooden pick
comes out clean Great without frosting, but frost if you prefer
Makes one 13x9x2 pan or about 15 cupcakes.
Comments Don’t overcook, or it tastes really burnt. Watch it closely, and
experiment with length of cooking to suit your pan. Don’t bother licking
the spoon/bowl — the yogurt makes it taste kind of tingly and wierd, IMHO.
I make up “cake mixes” of the dry ingredients, and list the wet ones to add
on the label. I freeze applesauce in 1/2 cup portions, and egg whites in
ice cube trays, and love yogurt, so usually have some in the fridge. Very
easy and quick to make — great for company. Freezes wonderfully.
Yields
1 Servings