| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sugar |
| 1/4 |
c |
Margarine; softened |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Egg Beaters Healthy Real Egg Substitute |
| 1 |
|
Container coffee lowfat yogurt; (8-ounce) |
| 1/4 |
c |
Unsweetened cocoa |
| 1/2 |
c |
Powdered sugar |
| 1 |
tb |
Unsweetened cocoa |
| 1 |
tb |
Water |
INSTRUCTIONS
CHOCOLATE GLAZE
1.Mix flour, baking powder, baking soda and salt; set aside.
2.Blend sugar, margarine and vanilla in large bowl with electric mixer at
medium speed until creamy. Beat in Egg Beaters. Add yogurt alternately with
flour mixture at low speed, beating well after each addition.
3.Remove half the batter to medium bowl. Blend cocoa into batter remaining
in large bowl. Alternately spoon coffee and chocolate batters into greased
9 x 5 x 3-inch loaf pan. Cut through batters with knife to marble.
4.Bake at 325¡F for 60 to 65 minutes or until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Cool completely on wire rack.
Drizzle with Chocolate Glaze.
Chocolate Glaze: Stir 1/2 cup powdered sugar, 1 tablespoon unsweetened
cocoa and 1 tablespoon water until smooth; add more water if necessary to
make spreading consistency.
Nutrition Information per serving: 167 calories, 3 g total fat, 1 g
saturated fat, 1 mg cholesterol, 207 mg sodium
Recipe by: www.eggbeaters.com
Posted to MC-Recipe Digest by Diana Stephens <mdstephe@ix.netcom.com> on
Apr 7, 1998
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