Low-Fat Chocolate Cake
====================
Makes: about 4-5 mini loaves, or 2 regular-sized loaves
1-1/4 c. all-purpose flour (I used 1 c. all-purpose and 1/4 c. whole
wheat)
1/2 c. brown sugar, packed
3/4 c. unsweetened cocoa (I used Dutch process chocolate powder)
1/4 c. cornstarch
3/4 t. baking soda
1/2 t. salt
4 egg whites (I used Egg Beaters for convenience)
1 c. tepid water (I used 1/2 c. unsweetened applesauce and 1/2 c.
water)
1/2 c. Karo syrup
3/4 to 1 c. chopped nuts (e.g., walnuts, pecans) - optional
Preheat oven to 350 degrees Fahrenheit. Grease loaf pans (I used mini
loaves, but regular-sized ones will work fine) or use non-stick pans.
Combine dry ingredients in mixing bowl (I used a Cuisinart for this
recipe) and blend thoroughly. Add egg whites, water, and syrup and
blend just until ingredients are mixed. If desired, add nuts and
blend gently just until ingredients are mixed. Pour into prepared
loaf pans.
Bake 25-30 minutes, just until cakes test done. Remove from oven and
cool approximately 5-10 minutes; remove cakes from pans and finish
cooling on racks.
NOTE: these cakes freeze nicely, and are delicious served with
afternoon tea or as a snacking cake at any time.
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