ligheter chocolate cake

The original recipe calls for a dusting of sugar on the top which does add additional calories, but typical frosting toppings would double the calories of the cake! For a healthier twist and a protein boost, I will replace the sugar dusting with crushed walnuts.

With only 230 calories and 7 grams of fat, this recipe is perfect for an occasional indulgence.

Ingredients:

• 1 cup sugar (or ½ cup Splenda)
• 1/4 cup canola oil
• 1/2 cup egg substitute, beaten
• 1 teaspoon vanilla
• 1/4 cup pureed prunes
• 1/2 cup fat-free buttermilk
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup boiling water
• 2 tablespoons walnuts, crushed to a powder

Instructions:
1. Preheat oven to 350°F. Spray a tube pan with non-stick cooking spray and coat with flour, shaking of any excess flour.
2. Cream together the sugar and oil. Add the egg substitute, vanilla, prunes and buttermilk, and continue to mix.
3. In a separate bowl sift together the flour, cocoa powder, baking soda and salt. Slowly add the boiling water.
4. Beat in the liquid mixture with an electric mixer until smooth
5. Pour into tube pan and bake for 15 minutes. Remove from oven and sprinkle powdered walnuts over the top. Bake for another 30 minutes or until a toothpick comes out clean.
6. Cool on wire racks.

Serves: 12

Nutrition Content (per serving):

230 calories, 7 g fat, 1 g saturated fat, 40 g carbohydrates, 3 g fiber, 6 g protein, 230 mg sodium
Note: Using Splenda instead of sugar will reduce the calories to 169 and the carbohydrates to 24 g.

Love cake, but not in the mood for chocolate? Try my Recipe Rehab: Carrot Cake.