Chocolate Cakecakes, dessert, low-fat 3 tablespoon margarine 1/2 cup sugar 1 each egg 1 1/4 cup non-fat buttermilk 1/4 cup unsweetened cocoa powder 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cup unbleached flour; sifted ----PER SERVING---- 130 single *cals 3 1/3 single *gm protein 3 3/4 single *gm total fat 2 5/8 single *gm unsat fat 7/8 single *gm sat fat 21 1/2 single *gm carbo 17 3/4 single *mg chol 7/8 single *gm fiber 190 single *mg sodium 55 1/4 single *mg calcium ----EXCHANGES---- 1/2 single *fat 1 1/3 single *starch Preheat oven to 375F. Lightly coat an 8-inch round cake pan with nonstick cooking spray. With an electric mixer cream the margarine and sugar in a mixing bowl. Beat in the egg. Stir in the buttermilk. Set the bowl aside. In a large bowl, combine the cocoa, salt, baking soda, baking powder, and flour, and mix together well. Add the creamed margarine-buttermilk mixture to the dry ingredients in one batch. Stir until the dry ingredients are thoroughly moistened. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 minutes, or until a cake tester comes out dry. Remove from the pan and let cool on a rack. Yield: Makes 12 servings. Source: The N/S Flavor Set-Point Weight-Loss Cookbk Formatted for MM:de |
