Advertisement
YOU ARE HERE: LAT HomeCollections

LOW-FAT BAKING : A Sundae Kind of Cake

June 25, 1992|MINNIE BERNARDINO | TIMES STAFF WRITER

This is a crazy cake. You might call it hot fudge sundae cake, pudding cake or chocolate upside-down cake, because this easy concoction makes its own sauce. The recipe's been around for many years, but we found that it adapted easily to a low-fat version.

To begin, we used unsweetened cocoa powder instead of baking chocolate and nonfat milk in place of whole milk. The recipe does not call for eggs, but the batter does need two tablespoons of fat to keep it moist. We used butter because we like the flavor, but you can easily substitute low-calorie margarine or even canola, safflower or corn oil.

For extra fiber, we stirred some quick-cooking oats into the cake batter. In their place you could substitute chopped dates, raisins, Rice Krispies or miniature marshmallows. If you can afford to cheat a little, you might even throw in a bit of chopped almonds or shredded coconut.

No matter how you vary the recipe, be sure to serve the dessert warm so that the pudding is smooth and saucy.

MOCHA FUDGE SUNDAE CAKE

1/2 cup nonfat milk

4 teaspoons instant coffee powder

2 tablespoons melted butter or low-calorie margarine, or canola oil

2 teaspoons vanilla

7/8 cup sifted cake flour

1/4 teaspoon salt, optional

2 teaspoons baking powder

1 cup sugar

1/2 cup quick-cooking oats

1/4 cup unsweetened cocoa powder

1 3/4 cups boiling water

2 tablespoons hazelnut (Frangelico) or coffee liqueur, optional

Heat 1/4 cup nonfat milk. Stir in coffee powder to dissolve. Add remaining nonfat milk, melted butter and 1 teaspoon vanilla.

Re-sift cake flour with salt, baking powder and 1/2 cup sugar in mixing bowl. Add milk mixture to dry ingredients, stirring with fork until blended. Mix in oats. Do not overmix.

Combine remaining 1/2 cup sugar, 1 teaspoon vanilla and cup cocoa powder with boiling water. Mix well to dissolve cocoa. Stir in liqueur. Pour into bottom of 8-inch-square baking dish. Spoon on batter by large spoonfuls. Bake at 350 degrees 40 to 45 minutes. Let stand about 10 minutes.

Spoon into dessert dishes and spoon chocolate sauce from pan over each serving. If desired, serve with dollop of fat-free whipped topping and garnish with fresh cherries or berries. Makes 9 servings.

Note : For double-fudge cake, add 2 tablespoons cocoa powder to flour mixture.

Each serving contains about:

182 calories; 128 mg sodium; 7 mg cholesterol; 3 grams fat; 37 grams carbohydrates; 3 grams protein; 0.21 grams fiber.

Advertisement
Los Angeles Times Articles
|
|
|