Cakes: Chocolate Valentine Cake

By JoFClark

Prevention magazine

179 calories
5 g protein
38 gran carbs
3 g fat
0 g sat. fat
24 mg chol
2 g fiber
129 mg sodium

Ingredients

• 1 cup whole wheat pastry flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t salt
• 3/4 cup packed dark brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup 1% milk
• 1/4 cup nonfat dry milk
• 1 t instant espresso powder
• 1 large egg
• 1 t vanilla
• 1/3 cup semisweet mini-chocolate chips

Details

Servings 9
Cooking time 25mins

Preparation

Step 1

1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly spray an 8"x8" nonstick pan with oil.
2. Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside.
3. In another medium bowl, using a handheld mixer set at high speed, beat the brown sugar, applesauce, milk, nonfat dry milk, espresso powder, egg and vanilla until frothy, about 2 minutes.
4. Make a well in the center of the dry ingredients and pour in the milk mixture. Using a spoon, stir until moistened. Add the chocolate chips and stir just until the flour is incorporated. Do not over mix. Using a gentle touch, spread the batter in the prepared pan.
5. Bake until the sides of the cake begin to pull away from the pan, about 25 minutes. (The center may seem undone). Do not over bake. Cool in the pan on a wire rack for 10 minutes. Invert onto the rack and cool completely.