Sunday, March 13, 2011

Dark Chocolate Cake (Low Fat)

If you are like me, then you have some leftover sauerkraut from your St. Patrick's Day Corned Beef and Cabbage Meal. Well here is a great chocolate cake that uses pureed sauerkraut in place of eggs. What is wonderful about this recipe is that the cake turns out great, no taste of sauerkraut but a great chocolate taste with a super moist texture. It reminds me a lot of a chocolate pudding cake. This is a great guiltless dessert.

1 spray cooking spray
2 cups all-purpose flour
1 1/3 cups sugar
1 1/2 tsp baking soda
2/3 cup unsweetened cocoa powder
1/2 cup melted butter
1 1/2 cups hot water
1 tsp vanilla extract
1 cup sauerkraut, pureed until smooth

1. Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
2. In a large mixing bowl, combine flour, sugar, baking soda, and cocoa powder.
3. Add melted butter , hot water, and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
4. Pour batter into prepared pan, bake in center of until a toothpick inserted in the center of cake comes out clean, about 55 to 60 minutes.
5. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Slice and serve, enjoy!

Recipe adapted from Weight Watchers

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