Chocolate Cake - low fat version

By á-46

Ingredients

• 1 cup sugar (or ½ cup Splenda)
• 1/4 cup canola oil
• 1/2 cup egg substitute, beaten
• 1 teaspoon vanilla
• 1/4 cup pureed prunes
• 1/2 cup fat-free buttermilk
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup boiling water
• 2 tablespoons walnuts, crushed to a powder

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350°F. Spray a tube pan with non-stick cooking spray and coat with flour, shaking of any excess flour.
2. Cream together the sugar and oil. Add the egg substitute, vanilla, prunes and buttermilk, and continue to mix.
3. In a separate bowl sift together the flour, cocoa powder, baking soda and salt. Slowly add the boiling water.
4. Beat in the liquid mixture with an electric mixer until smooth
5. Pour into tube pan and bake for 15 minutes. Remove from oven and sprinkle powdered walnuts over the top. Bake for another 30 minutes or until a toothpick comes out clean.
6. Cool on wire racks.