[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links]

[New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog]


Cholesterol Free Chocolate Cake

  • 1-1/3 cups sugar

  • 2 cups unbleached or all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/3 cup instant nonfat dry milk powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup nonfat buttermilk or sour milk
  • 2/3 cup unsweetened applesauce
  • 4 egg whites
  • 1 teaspoon vanilla
  • 1/3 cup vegetable oil

Preheat the oven to 350°.  In a large bowl combine all of the dry ingredients.  This includes the sugar, flour, cocoa, dry milk, baking powder and salt.  Mix briefly so that the salt and leavening are evenly distributed.  In a separate bowl combine the buttermilk or sour milk, applesauce, egg whites, vanilla and oil.  Use a whisk to beat the mixture well.  Pour the liquid ingredients into the dry ingredients.  Mix for a minute or two, or until the batter is smooth.  Pour the batter into a well oiled 9 by 13-inch pan.  Bake at 350° for 30 minutes.  Allow the cake to cool thoroughly before frosting.  Cut into 24 pieces. 

NOTE:  To make your own sour milk pour 2-teaspoons of vinegar into a measuring cup.  Slowly add enough milk to make 1/2-cup.  Stir gently and allow the mixture to sit until it thickens and curdles.  Use in the recipe above.  If you prefer to use powdered buttermilk then add 2-tablespoons of buttermilk powder to the dry ingredients and 1/2-cup of tap water to the liquid ingredients.  Proceed as directed.

This is a basic chocolate cake.  It can be made in 2 layers or cupcakes if you prefer.  Bake two 8 or 9-inch layers for 25 to 30 minutes and 2-dozen cupcakes for 15 to 20 minutes.  The texture and flavor compares favorably with any chocolate cake recipe.  My family couldn't tell the difference between this cake and the high fat, cholesterol bomb I used to make.

Per Serving (excluding unknown items): 127 Calories; 3g Fat (23.7% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 126mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

VARIATIONS: 
1.  For a Peppermint Cake unwrap 2 handfuls of red and white peppermint candies.  Place them in a plastic bag and press out most of the air.  Seal the bag loosely and wrap it in a dish towel.  Now use a hammer or rolling pin or a small saucepan to pound the peppermints without mercy.  When they are finely crushed fold them into the cake batter.  Measurements needn't be exact.  Aim for 1/2-cup; a little more or less is fine too

2.  Mocha Cake is made by adding 2-tablespoons of instant coffee to the dry ingredients and proceeding as directed.

3.  Cinnamon Cake is made by adding 2 to 3-teaspoons of ground cinnamon to the dry ingredients. 

4.  Mexican Mocha Cinnamon Cake is made by adding both coffee and cinnamon to the dry ingredients.  This is very good.

[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links]

[New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog]

GFCF = Gluten Free & Casein Free

The Fundamental Top 500 The Top Independent Fundamental Baptist sitesTop Independent Baptist SitesFamily Topsites

The Christian Counter
The Christian Counter

© FrugalAbundance 2007-2008
 :-)

 And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10