There are two types of cocoa powder available in supermarkets today: Alkalized and non-alkalized, or natural. The latter is lighter in color and bolder in flavor, but both types have their roles in cooking and baking -- one is not better than the other. Use the type of cocoa powder specified in this Cocoa Fudge Cake recipe. If none is specified, it's okay to use either.
This is a wonderful chocolate cake, moist from the yogurt and applesauce.
2 cups cake flour
1-1/2 cup sugar
2/3 cup cocoa powder
1/2 cup applesauce
1-1/2 cup plain nonfat yogurt
1-1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
4 egg whites or egg substitute equal to two eggs
Heat oven to 350-degrees. Grease and flour rectangular pan, 13 x 9 x 2-inch.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping occasionally, three minutes. Pour into pan.
Bake Cocoa Fudge Cake 35 to 40 minutes, until wooden pick comes out clean in center.
Recipe makes 12 servings.
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