Butter-flavor no-stick
-cooking spray
Unsweetened Dutch-processed
-cocoa for dusting the
-pan(s)
-BATTER-
2 oz Semisweet chocolate
1 c Sifted cake flour
3/4 c Unsifted unsweetened
-Dutch-processed cocoa
1/4 ts Salt
1/2 ts Baking powder
1/4 ts Baking soda
1 pn Nutmeg
2 lg Eggs plus
3 lg Egg whites
2 tb Vanilla or plain nonfat
-yogurt
1 1/4 c Granulated sugar
3/4 c Dark corn syrup
3/4 c Unsweetened applesauce
1/4 c Canola oil
1 tb Vanilla extract
TOPPING
1 tb Unsweetened cocoa, (1 to 2)
Position a rack in the center of the oven and preheat the oven to 325
degrees F. Lightly coat two 9-inch round layer pans with cooking spray and
sift on cocoa; tap out excess cocoa. For a 10 to 12 cup capacity Bundt pan,
generously coat the depressions of the design with spray, then sift on the
cocoa.
Melt the chocolate in the top of a small double boiler set over simmering
water. Set it aside to cool.
In a medium-sized bowl, whisk together the flour, cocoa, salt, baking
powder, baking soda, and nutmeg; set aside.
In a larger bowl, combine and beat together the eggs plus whites, yogurt,
sugar, corn syrup, applesauce, oil, and vanilla. Stir or slowly beat in the
dry ingredients, blending just until smooth. Scrape in the melted chocolate
and beat well. The batter will bee quite runny.
Pour the batter into the prepared pan, smooth the top, and bake it for 55
to 60 minutes for a
Bundt cake, 25 to 30 minutes for layers, or 25 to 28 minutes for a sheet
cake. Bake until the cake is springy to the touch and a cake tester
inserted in the center comes out clean or with just a few crumbs attached;
don’t overbake or the cake will be dry.
Cool the cake in the pan(s) about 5 minutes on a wire rack, then invert and
remove the pan(s). Cool completely. If you wish, sift some unsweetened
cocoa on top just before serving.
Yield: 12 servings
NOTES : (Courtesy of Let Them Eat Cake, by Susan Purdy)
Yields
1 Servings