Saturday, September 8, 2007

Chocolate Cake with Banana Cream

2/3 cup whole wheat pastry flour
1/2 cup sucralose
1/3 cup + 1 tsp unsweetened cocoa powder
1 TBS packed light brown sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1/3 cup canola oil
1/4 cup water
2 tsp vanilla extract
1/3 cup unsweetened applesauce
1 cup thawed frozen fat-free whip topping
1 medium banana, sliced

1. Preaheat the oven to 350* F. Lightly spray an 8 inch round cake pan with nonstick spray.

2. Whisk together the pastry flour, sucralose, 1/3 cup of the cocoa, the brown sugar, baking powder, and slat in a medium bowl and set aside. Whisk together the egg, oil, water and vanilla in a separate medium bowl. Whisk in the applesauce until slightly frothy. WIth a rubber spatula, fold the flour mixture into the applesauce mixture just until blended.

Pour the batter into the pan and bake about 15 minutes. Let cool completely in the pan

When serving - stir the whipped topping and the remaining 1 tsp cocoa in a small bowl until blended, fold in the banana. Cut the cake into 12 wedges and top each wedge with 1 TBS of the cream.

Only 2 pts per serving - but come on - who'se going to cut this cake into 12 pieces? So double it - cut it into 6 pieces for 4 points and enjoy !!!

**** Do not overmix the batter.

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