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Carol
Fenster’s Chocolate Cake
Reprinted
with permission from Carol Fenster, Ph.D. Savory Palate
Press
(800)
741-5418 (for more recipes: www.savorypalate.com)
Copyright© 2004
1/2 cup
unsweetened cocoa powder (not Dutch)
1 1/2
teaspoons xanthan gum
1 teaspoon
baking soda
3/4 teaspoon
salt
1 cup brown
sugar
2 teaspoons
vanilla extract
1/2 cup milk
or non-dairy liquid
1/2 cup
butter or margarine (softened, not melted) or
1/3
cup canola
oil
1 large egg
3/4 cup warm
(110ºF) coffee or water
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Preheat oven to 350ºF. Generously grease 9 x 9-inch round or square nonstick
pan or 11 x 7-inch nonstick pan. Set aside.
Place all ingredients, except hot water or coffee, in large bowl and blend
with electric mixer. Add hot water or coffee and mix until thoroughly blended.
Pour into prepared pan and bake for 30-35 minutes or until toothpick placed in
center of cake comes out clean. Serves 12.
Calories 210, Fat 9g, Protein 2g, Carbohydrates 33g, Cholesterol. 38mg,
Sodium 300mg, Fiber 2g
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