| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 2/3 | c | All purpose flour |
| 1 1/2 | c | Sugar |
| 2/3 | c | Cocoa powder |
| 1/2 | c | Applesauce; (this works out to 1/3 a can; I freeze the rest in half-cup portions for later use) |
| 1 1/2 | c | Skim milk yogurt |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt; (I use a bit less) |
| 1 | ts | Vanilla |
| 4 | Egg whites |
INSTRUCTIONS
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 minutes. Bake 35-40 minutes, until wooden pick comes out clean Great without frosting, but frost if you prefer Makes one 13x9x2 pan or about 15 cupcakes. Comments Don't overcook, or it tastes really burnt. Watch it closely, and experiment with length of cooking to suit your pan. Don't 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 on the label. I freeze applesauce in 1/2 cup 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. Posted to fatfree digest by Angela Kelleher <angela_kelleher@bc.sympatico.ca> on Feb 18, 1998
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