Ingredients:
6
Tbsp. Unsweetened Cocoa
1
Cup Cake or pastry flour
1
Cup Whole wheat pastry flour
3/4
Cup Granulated sugar
3/4
Tsp. Baking soda
1/2
Tsp. Baking powder
1/2
Tsp. Ground cinnamon
1/4
Tsp. Grated nutmeg
1/2
Cup Liquid egg substitute
2
1/2 Tbsp. Canola Oil
1/2
Cup Strained prune baby food
1/2
Cup Strained pear baby food
1
Tbsp. Freshly-squeezed lemon juice
Vegetable
oil cooking spray
Instructions:
Preheat
oven to 350°F (180°C).
Spray
a 9-inch (27-cm) round cake pan with vegetable oil cooking spray.
In
a large bowl, combine the cocoa, flour, sugar, baking soda, baking powder,
cinnamon and nutmeg, whisking until completely mixed. Pour the egg substitute
into a medium bowl and stir in the oil, strained fruit and lemon juice.
Stir the wet mixture into the dry ingredients. Spoon into the prepared
baking pan and bake for 30 minutes. Remove from the oven and place on a
rack to cool for 15 minutes, then turn out of pan. Sprinkle with powdered
sugar.
Nutrition
Facts:
Amount
Per Serving: Calories 169
Fat
3.5 g, Cholesterol 0 mg,
Sodium
90 mg,
Courtesy
Of:
http://www.llu.edu
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