Dial up the chocolate in this no-fat cake
Written by By KAREN NADLER COTA Sentinel Lifestyles Editor
Thursday, 08 May 2008
|Myriah Crimmins is becoming a familiar name in the world of Wood County cooks. To add to the Best of Show she won at the Wood County Fair a few years ago she now has a first place from the 2008 Culinary Expo, held in early last month at the Woodland Mall.
Myriah Crimmins and her Not-So-Sinful Chocolate Cake, one of the first-place winners at the 2008 Foodways Expo at the Woodland Mall. (Photo: J.D. Pooley/Sentinel-Tribune)
Her photo, with the winning Not So Sinful Chocolate Cake, appeared in the April 18 Cook's Corner along with a fellow winner in the pie category, but there was not room in that column to list and discuss both the recipes. Therefore readers were teased with a look at the cake, but no details about how to make it.
We're remedying that this week.
Crimmins says it was a group of online friends who inspired her to come up the recipe in the first place.
"I belong to this online group of people who live in Texas," as Crimmins herself did in the past, "and they're always talking about where to get the foods and ingredients you can't find when you're living outside Texas."
One thing led to another and Crimmins found herself dreaming up a recipe for a no-fat chocolate cake.
"I made a test version for my family and everyone, including the kids, was just gobbling it up!"
The consistency is rich and substantial.
"It comes out more like a pound cake. Not having the eggs, it doesn't have anything to fluff it up."
She encourages others who try the recipe to vary the amount of chocolate to suit themselves.
"Three-quarters of a cup of chocolate makes it more chocolately, and a full cup makes it like dark chocolate. It just depends on the taste of those you're serving."
The tart strawberries are the perfect foil for all that smooth, not-quite-bitter chocolate.
Crimmins is already looking forward to this summer's Wood County Fair for her next chance to do a little healthy culinary competing.
"Last year, we bought a house" in the Bowling Green area. "We were moving during Fair Week, so I didn't have time to enter. I said 'this year, I'm coming back with a vengeance!'"
Not So Sinful Chocolate Cake
2 cups Splenda
1 3/4 cups whole wheat unbleached flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup Fat-free chocolate pudding
1/2 cup applesauce
1 cup skim milk
1 cup boiling water
Preheat oven to 350°F. Lightly spray two 9 inch cake pans. In mixing bowl, combine Splenda, flour, cocoa, salt, baking powder, and baking soda. Mix in pudding, applesauce, and milk. Stir in water. Batter will by slightly runny. Divide the batter evenly between the cake pans. Bake 35-40 minutes or until skewer inserted in center comes out clean. Remove from oven and let cool for 5 minutes. Remove from pans onto rack to cool completely. Slice and serve with fat-free whipped topping and fresh strawberries or your favorite low-fat icecream.
1 1/2 cup Splenda
2 1/2 tablespoons unsweetened cocoa
2 tablespoons water, warm
Mix Splenda and cocoa, adding water a few drops at a time until mixture is slightly runny. Pour and spread over cake.
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Last Updated ( Friday, 27 June 2008 )