Cocoa Fudge Cake Recipe
Servings: 1
Ingredients
- 1 2/3 c. All purpose flour
- 1 1/2 c. Sugar
- 2/3 c. Cocoa pwdr
- 1/2 c. Applesauce, (this works out to 1/3 a can, I freeze the rest in half-c. portions for later use)
- 1 1/2 c. Skim lowfat milk yogurt
- 1 1/2 tsp Baking soda
- 1 tsp Salt, (I use a bit less)
- 1 tsp Vanilla
- 4 x Egg whites
Directions
- 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 min. Bake 35-40 min, till wooden pick comes out clean Great without frosting, but frost if you prefer
- Makes one 13x9x2 pan or possibly about 15 cupcakes.
- Comments Do not overcook, or possibly it tastes really burnt. Watch it closely, and experiment with length of cooking to suit your pan. Do not 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 in on the label. I freeze applesauce in 1/2 c. 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.
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