Recipe - Cocoa Spice Cake (Graham Kerr)

Vegetable cooking spray
1 9inch round cake pan

DRY INGREDIENTS
6 tablespoon Unsweetened cocoa
1 cup Cake flour
1 cup Whole wheat pastry flour
Three fourths cup Granulated sugar
Three fourths teaspoon Baking soda
One half teaspoon Baking powder
One half teaspoon Ground cinnamon
One half teaspoon Ground nutmeg

WET INGREDIENTS
One half cup Liquid egg substitute
2 One half tablespoon Canola oil
One half cup Strained prunes (baby food)
One half cup Strained pears (baby food)
1 tablespoon Fresh lemon juice

Preheat oven to 350F (180C). Spray a 9inch (27cm) round cake pan with
vegetable oil cooking spray.

In a large bowl, combine the DRY ingredients, whisking until completely
mixed. In a medium bowl, combine the WET ingredients, including the lemon
juice. Stir the WET into the DRY. Spoon into the prepared baking pan and
bake for 30 minutes. Remove from the oven and place on a rack tocool for 15
minutes, then turn out of the pan. Sprinkle with powdered sugar. Serves 12.
PER SERVING: 169 cals, 3.5 g fat (18.6%cff); 0 mg cholesterol, 90 mg
sodium, DIABETIC EXCHANGES: 2 bread, One half fat.

CREDITS: Graham Kerr's Kitchen. A Heart Healthy Food sponsored by the Loma
Linda International HJeart Institute. Eatlf mailing list Nov97 (kitpatH).

Recipe by: Graham Kerr's Kitchen and LLIHI

Posted to Digest eatlf.v097.n300 by KitPATh phannema@wizard.ucr.edu on
Nov 26, 1997