| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Cake flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Shortening; softened |
| 1/2 |
c |
Granulated sugar replacement |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 |
tb |
Water |
| 1/4 |
c |
Unsweetened coconut; grated |
| 1 |
ts |
Coconut milk |
| 1 |
oz |
Baking chocolate; melted |
INSTRUCTIONS
Sift together the flour, baking powder and salt. Cream shortening and
sugar replacement until light and fluffy. Add eggs, one at a time,
beating well after each addition. Beat in vanilla extract and water.
Divide batter into two equal parts. To one part add unsweetened
coconut and coconut milk. Stir to completely blend. To the remaining
half, beat in the melted chocolate. Spread coconut mixture on bottom
of well-greased 8" square pan. Spread chocolate layer on top of
coconut layer. Bake at 350F for 25 to 30 minutes. Cut into 1" x 2"
bars. Yield: 32 bars, 54 calories each. Exchange, per bar: 1/3 bread,
1 fat
Recipe by: Linda Robinson <CatRescuer@AOL.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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