By Avera

  • 1/2 cup unsweetened applesauce

  • 1/2 cup splenda

  • 1 tsp vanilla extract

  • 2 tbsp olive oil

  • 1/2 cup egg substitute

  • 1 cup whole wheat flour

  • 1 cup flour

  • 1/4 cup cocoa — pref. Dutch-process

  • 1/4 tsp salt

  • 1 cup buttermilk

  • 1 1/2 tsp baking powder

  • 1 tbsp white vinegar

  1. Preheat oven to 350°F-180°C F. Spray 13x9x2-inch 330x230x50mm baking pan with cooking spray.

  2. In large bowl, beat applesauce, sugar, vanilla, and oil on medium speed of electric mixer until well blended; scrape sides of bowl. Add egg substitute and beat at medium speed until blended; scrape sides of bowl.

  3. In small bowl, combine flours, cocoa and salt. With mixer at medium speed, altnately add flour mixture and buttermilk to creamed mixture, beginning and ending with flour mixture, until well mixed. Scrape sides of bowl after each addition.

  4. In custard cup, combine baking soda and white vinegar until blended. Using a rubber spatula, carefully fold vinegar mixture into batter (do not use mixer) until blended.

  5. Spoon into prepared pan and bake 30 minutes to 35 minutes or until pick inserted in center of cake comes out clean. Cool on rack for 15 minutes before cutting into 24 squares.

Nutritional Facts

Serves 24
63 Calories
2g Fat (27.2% calories from fat)
2g Protein
10g Carbohydrate
1g Dietary Fiber
trace Cholesterol
74mg Sodium. Exchanges
1/2 Grain(Starch)
0 Lean Meat
0 Fruit
0 Non-Fat Milk
1/2 Fat
0 Other Carbohydrates.

desserts chocolate dessert

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