LIGHTER HERSHEY'S CHOCOLATE CAKE
I used the Hershey's cocoa recipe for a starter and made adjustments for this much healthier version. It is made with no oil, only one egg and has loads of taste. For my birthday earlier in the year, I tried to make a healthy chocolate cake, and it was so bad I had to throw it away. I don't think anyone would be throwing this one away :) It is very light and fluffy, full of chocolate flavor and for many, many fewer calories. Oh, and did I mention it's dairy-free as well?! Update: I tried reducing the sugar amount even more to 1/4 cup, but it resulted in a more spongy texture, rather than the fluffy you get using 1/2 cup sugar.....just wanted to post, for all those out there like me trying to see how much sugar could be eliminated ;)
Provided by FoodExplorer
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350*.
- Grease and flour two 9" round (or square!) pans.
- Mix the Splenda through the salt ingredients together in a large bowl.
- Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended.
- Pour in boiling water and stir.
- Pour batter into pans.
- Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake.
- Cool 10 minutes in the pans, then remove to cool completely.
- Frost if desired, but I find this nice enough just by itself!
- Hope you enjoy :).
Nutrition Facts : Calories 158.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 21.1, Sodium 387, Carbohydrate 32.5, Fiber 3, Sugar 10.4, Protein 5.4
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