Miniature chocolate chips and optional mashed banana give this low fat Chocolate Chip Cake sweet satisfaction.
2 cups unbleached all-purpose flour
1 cup sugar
1/4 cup butter
1/2 teaspoon baking powder
1 egg, beaten
1 cup plus 2 tablespoons nonfat milk
1 tablespoon white vinegar
1 teaspooon baking soda
1 teaspoon vanilla extract
3/4 cup miniature chocolate chips
1/2 or 1 small banana, mashed, optional
Preheat oven to 350 degrees. Coat an 8-inch or 9-inch square baking pan with nonstick spray. With a pastry blender or 2 knives, blend together flour, sugar and butter until well combined. Remove 2/3 cup and save for topping. Sprinkle baking powder over remaining mixture and add beaten egg. Set aside.
Combine milk and vinegar and allow it to sit for 5 minutes or more. Add baking soda and vanilla and stir until soda is dissolved. Add milk mixture all at once to flour mixture and stir only until liquid is absorbed. Stir in chocolate chips. If desired, stir in banana.
Pour batter into the sprayed pan. Sprinkle reserved topping over batter. Bake the 8-inch cake for 40 to 45 minutes or the 9-inch cake for 30 to 35 minutes, or until cake springs back when lightly pressed.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 228; Total Fat: 7g; Cholesterol: 28mg; Sodium: 175mg; Carbohydrates: 38g; Fiber: 1g; Protein: 4g
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