Chocolate-carrot Pulp Snacking Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes and c, Eat-lf mail | 6 | Servings | |
INGREDIENTS
| 1 | Reduced Fat Chocolate Cake | |
| Mix 10.1oz | ||
| like SnackWells Devil's | ||
| Food | ||
| 8 | Carrots, pulp only | |
| 4 | oz | Applesauce, unsweetened |
| with | ||
| Cinnamon | ||
| 1 | Egg | |
| 1 | c | Water |
| Confectioner's sugar, mixed | ||
| with | ||
| Dried orange peel, optional |
INSTRUCTIONS
Heat oven to 350F. Prepare a 9x9 pan with spray and a light dusting of flour. Combine all in a bowl and beat by mand about 2 minutes. Pour into the pan. Bake 28 to 32 mins or until center is done. Cool on a rack; dust with the sugar and orange peel mixture. Serve warm or at room temperature. PER SERVING: 245.4 cals, 4.4 g fat, 15.8%, about 5g fiber. Kitpath tested. 1997 Nov. Just the right amount of sweetness for us! Recipe by: Hanneman (1997) Riverside Posted to recipelu-digest Volume 01 Number 248 by KitPATh <phannema@wizard.ucr.edu> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: 277
Total Fat: 31.5g
Cholesterol: 116.2mg
Sodium: 50.3mg
Potassium: 70mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 3g
Protein: 2.2g