Recipe - Cocoa Fudge Frosting

1 2/3 cup All purpose flour
1 One half cup Sugar
2/3 cup Cocoa powder
One half cup Applesauce; (this works out
to 1/3 a can; I freeze the
rest in halfcup portions
for later use)
1 One half cup Skim milk yogurt
1 One half teaspoon Baking soda
1 teaspoon Salt; (I use a bit less)
1 teaspoon Vanilla
4 Egg whites

Heat oven to 350. Mix wet and dry separately, then combine, beating at low
speed, scraping bowl occasionally for 30 seconds. Beat on high speed,
scraping occasionally, 3 minutes. Bake 3540 minutes, until wooden pick
comes out clean Great without frosting, but frost if you prefer

Makes one 13x9x2 pan or about 15 cupcakes.

Comments Don't overcook, or it tastes really burnt. Watch it closely, and
experiment with length of cooking to suit your pan. Don't bother licking
the spoon/bowl the yogurt makes it taste kind of tingly and wierd, IMHO.
I make up "cake mixes" of the dry ingredients, and list the wet ones to add
on the label. I freeze applesauce in One half cup portions, and egg whites in
ice cube trays, and love yogurt, so usually have some in the fridge. Very
easy and quick to make great for company. Freezes wonderfully.

Posted to fatfree digest by Angela Kelleher
angela_kelleher@bc.sympatico.ca on Feb 18, 1998