| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Desserts, Cakes, Low-cal, Bundt | 12 | Servings | |
INGREDIENTS
| -Diane English CRHN32B | ||
| 1/2 | c | Reduced-cal tub margarine |
| 1/2 | c | Granulated sugar |
| 1 1/2 | c | Applesauce |
| 2 1/4 | c | All-purpose flour |
| 3 | tb | Unsweetened cocoa powder |
| 2 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Salt |
| Pinch nutmeg | ||
| Pinch allspice | ||
| 1 1/2 | oz | Chopped pecans |
| 192 | x | *Calories |
| 3 | x | *gm Protein |
| 31 | x | *gm Carbo |
| 7 | x | *gm Fat |
| 257 | x | *mg Sodium |
| x | *mg Chol | |
| 1 1/2 | x | *Fat |
| 1 | *Bread | |
| 50 | x | *Optional Calories |
INSTRUCTIONS
NUTRITIONAL DATA PER SERVING EXCHANGES PER SERVING Preheat oven to 350F. Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl, with mixer on high speed, beat margarine and sugar until creamy. Stir in applesauce. In a medium bowl, combine flour, cocoa, baking soda, cinnamon, cloves, salt, nutmeg, and allspice. Add to margarine mixture; mix well. Gently stir in nuts. Spoon into prepared pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean. Cool on rack. From Weight Watchers Magazine, December 1992
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