Archive for February 26th, 2010

Now for some CHOCOLATE!

Black Forest Fudge Cake

1/2 cup unbleached flour
1/2 cup oat bran
1/4 cup plus 2 TBS cocoa powder
2/3 cup sugar
1/2 tsp baking soda
1/8 tsp salt
12 oz coarsely chopped frozen pitted dark sweet cherries (about 2 1/2 cups) thawed
3 TBS canola oil
3 TBS fat-free egg substitute or 1 large egg, lightly beaten
1 tsp vanilla extract
1/3 cup chopped walnuts or pecans (optional)
1 1/2 TBS powdered sugar (optional)

1. Place the flour, oat bran cocoa, sugar, baking soda, and salt in a medium bowl, and stir to mix well. Add cherries, including the juice that has accumulated during thawing, oil, egg, and vanilla extract, and stir well. Set the batter aside for 10 minutes, then stir the batter again for 10 to 15 seconds. Fold in the nuts, if desired.
2. Coat an 8-inch square baking pan with non-stick cooking spray, and spread the batter evenly in the pan. Bake at 350° F for 30 to 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out to clean or coated with a few fudgy crumbs.
3. Let the cake cool in the pan at room temperature. If desired, sift the powdered sugar over the top of the cake just before cutting into squares and serving.

Servings: 9, Calories: 199, Carbs: 34 g, Chol: 0 mg, Fiber: 4.6 g, Protein: 5 g, Sodium: 114 mg, Calcium: 8 mg, GI Rating: Moderate

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