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Chocolate Raisin Spice Cake
from: Family and Friends Cookbook p.281
1 Cup hot water
1 Cup seedless raisins
1 Cup Splenda Granular
1 1/2 Cup Bisquick Reduced Fat baking mix
1/4 Cup unsweetened cocoa powder
1/4 tsp. ground cinnamon
3/4 C Kraft fat-free mayonnaise
1 egg or equivalent in egg substitute
1/4 Cup chopped walnuts
1/2 Cup Cool Whip Lite
preheat oven to 350°. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine hot water and raisins. Let sit for 15 minutes. Stir Splenda into cooled raisin mixture. In a large bowl, combine baking mix, cocoa powder, and cinnamon. Add raisin mixture, egg and mayonnaise. Mix well to combine. Fold in walnuts. Spread batter into prepared pan. Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean. Place pan on wire tack and let set for at least 15 minutes. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Each serving equals:
HE: 1 br, 1 fr, 1 pr, 1/4 fa, 1 Slider, 9 opt cal.
205 calories, 5g Fat, 4g Protein, 36g Carbohydrate, 427mg Sodium, 42mg Calcium, 2g Fiber
Diabetic: 1 Starch, 1 Fruit, 1/2 Fat, 1/2 Other Carbohydrate
This cake baked nicely and the texture and moistness is extraordinary! The plumping of the raisins really makes it. I did think it was a little too sweet even without the topping and will cut down the Splenda by 1/4 cup next time. I was interrupted while mixing this up and forgot to add the nuts in the batter after pouring it into the pan. I decided just to sprinkle them on top and it came out very nice looking. Mine baked for 28 minutes in an 8x8 pyrex pan.
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