2010 Candy Cane Chocolate Loaves

By boandozzy

1 slice equals 162 calories, 5 g fat (2 g saturated fat), 16 mg cholesterol, 124 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Originally published as Candy Cane Chocolate Loaves in Healthy Cooking December/January 2010, p49

Ingredients

• TOPPING:
• 1/4 cup butter, softened
• 1-2/3 cups packed brown sugar
• 4 egg whites
• 2 eggs
• 3/4 cup strong brewed coffee
• 1/2 cup vanilla yogurt
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 1/4 teaspoon peppermint extract
• 3-1/2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups buttermilk
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 2 ounces white baking chocolate, melted
• 3 tablespoons crushed candy canes

Preparation

Step 1

Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended.

In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips.

Transfer to prepared pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Yield: 3 loaves (12 slices each).