Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Diabetic Chocolate Sponge Cake
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- #102343
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/3 cup eggs, room temperature
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar, or dry sugar substitute equivalent
1 teaspoon vanilla extract
1 teaspoon chocolate flavoring (optional)
3 tablespoons vegetable oil
2 tablespoons powdered sugar
directions
Place eggs and sugar in a mixer bowl and mix at high speed, using a whip, until mixture holds a crease when you remove the whip.
Stir flour, cocoa, baking powder, salt and dry sugar substitute together to blend well. Add flour mixture slowly to egg mixture while whipping at slow speed.
When the flour is almost absorbed, slowly pour flavorings and oil into mixture, beating at slow speed.
Pour batter into a 9 x 13-inch cake pan that has been sprayed with pan spray or greased with margarine, lined with wax paper (which should hang over the pan a little), and then greased again.
Bake at 350 degrees F for 25 to 30 minutes, or until cake springs back when touched in the center. Turn cake out onto a wire rack immediately, removing the wax paper right away if you have used it. Sprinkle with powdered sugar. Cool to room temperature. Cut three by four.
Recipe Source: Mabel Cavaiani, R.D., with Anne Blocke
added by
baconrules
nutrition data
Nutritional data has not been calculated yet.
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