Minty Mocha Fudge Cake (low Fat)
Coffee, cooled to room temp
Distilled white vinegar
Drops peppermint extract
Skim milk (4-5t)
Combine the flours, sugar, cocoa, and baking soda in a large bowl,
and stir to mix well. Set aside.
Combine the coffee, chocolate syrup, vinegar and vanilla extract in a
medium sized bowl, and stir to mix well. Add the coffee mixture to
the flour mixture and stir with a wire whisk until well mixed.
Coat a 9x13 inch pan with nonstick cooking spray. Pour the batter
into the pan, and bake at 350 degrees for 30 minutes or just until a
wooden toothpick inserted in the center of the cake comes out clean.
Cool to room temperature.
To make the glaze, combine all of the glaze ingredients in a small
bowl, and stir to mix well. If using a microwave oven, microwave the
glaze, uncovered, at high power for 20 seconds, or until running. If
using a convetional stove top, combine the glaze ingredients in a
small saucepan and cook over medium heat stirring constantly, for 20
seconds. Drizzle the glaze over the cake, and let the cake stand for
at least 15 minutes, allowing the glaze to harden before slicing and
Per serving: 207 calories, 0 mg cholesterol, 1 g fat, 2.4 g fiber,
3.4 g protein, 168 mg sodium
From "Secrets for Fat Free Cooking" by S. Woodruff, RD
From: Barbara O'keefe Date: 11-20-96 (17:43) Winquest
Pc (401) Low-Fat