| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Brandname, Reduced fat | 12 | Servings | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 3 | tb | Unsweetened cocoa powder |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | c | Lowfat buttermilk |
| 1 | c | Granulated sugar |
| 1/2 | c | Apple Sauce |
| 1/2 | c | Molasses |
| 1 | Whole egg | |
| 2 | tb | Margarine; melted |
| 3 | Egg whites; beaten until stiff | |
| Powdered sugar; optional |
INSTRUCTIONS
Preheat oven to 350F. Spray 10 inch (12 cup) Bundt pan with nonstick cooking spray; flour lightly. In small bowl, combine flour, cocoa, baking powder, baking soda and salt. In large bowl, combine buttermilk, granulated sugar, apple sauce, molasses, whole egg and margarine. Beat flour mixture into apple sauce mixture with electric mixer at low speed until moistened. Beat on high speed 3 minutes. Gently fold in beaten egg whites. Pour batter into prepared pan. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool completely. Sprinkle powdered sugar over top of cake, if desired. Cut into 12 slices. Notes: Pantry: Mott's Regular Apple Sauce; Grandma's Molasses. (PER SERVING: 210 calories, 3.0 grams of fat, 310 mg of Sodium, 10 mg of Cholesterol, % of Calories From Fat 13.) >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18, 1998
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