Recipe - Nearly Fat Free Microwave Chocolate Cake

One fourth cup Hershey's cocoa (I use an
alkalized cocoa; it's
better)
2/3 cup Hot water; divided
Three fourths cup Plus
2 tablespoon Allpurpose flour
1 cup Sugar
One half teaspoon Baking soda
One fourth teaspoon Baking powder
One fourth teaspoon Salt (optional)
One fourth cup Plus
2 tablespoon Sugarfree applesauce (you
could try prune butter
I've heard this works too)
2 Egg whites; slightly beaten
with fork
2 teaspoon Vanilla extract

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: P.L.Karas
Spray round microproof baking dish, 7One fourth X 2One fourth inches or 8 X 11/2
inches with a vegetable cooking spray. Line bottom with a round of plastic
wrap. Respray lightly.

In small microproof bowl combine cocoa and 1/3 cup water; microwave on
high( full power) 4050 seconds until very hot and slightly thickened.

In medium bowl combine flour, sugar, baking soda,baking powder and salt.
Wisk or stir dry ingredients together until thoroughly mixed.

In another small bowl combine the applesauce, the remaining 1/3 cup hot
water, egg whites,and the vanilla.

Add the chocolate mixture to the applesauce mixture and blend. Add the
applesauce/chocolate mixture to the dry ingredients and stir together with
a fork or wisk. Blend ingredients gently and as little as possible to
achieve mostly smooth batter. If you overbeat, you will get a rubbery
texture in the cake.

Pour batter into the prepared pan. Microwave on high 56 minutes without
turning until cake begins to pull away from sides (some moist spots may
remain but will disappear on standing). Let stand 5 minutes; invert onto
serving plate. Peel off plastic wrap; cool. Frost. Serve. Makes 18 inch
layer.

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