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Title: Cocoa Spice Cake (Graham Kerr)
Yield: 12 Servings

Ingredients

      1    vegetable cooking spray
      1    9-inch round cake pan

Instructions

------------------------------DRY INGREDIENTS-------------------------------
6 tb unsweetened cocoa
1 c cake flour
1 c whole wheat pastry flour
3/4 c granulated sugar
3/4 ts baking soda
1/2 ts baking powder
1/2 ts ground cinnamon
1/2 ts ground nutmeg

------------------------------WET INGREDIENTS-------------------------------
1/2 c liquid egg substitute
2 1/2 tb canola oil
1/2 c strained prunes (baby food)
1/2 c strained pears (baby food)
1 tb fresh lemon juice

Preheat oven to 350F (180C). Spray a 9-inch (27cm) round cake pan with
vegetable oil cooking spray.

In a large bowl, combine the DRY ingredients, whisking until completely
mixed. In a medium bowl, combine the WET ingredients, including the lemon
juice. Stir the WET into the DRY. Spoon into the prepared baking pan and
bake for 30 minutes. Remove from the oven and place on a rack tocool for 15
minutes, then turn out of the pan. Sprinkle with powdered sugar. Serves 12.
PER SERVING: 169 cals, 3.5 g fat (18.6%cff); 0 mg cholesterol, 90 mg
sodium, DIABETIC EXCHANGES: 2 bread, 1/2 fat.

CREDITS: Graham Kerr's Kitchen. A Heart Healthy Food sponsored by the Loma
Linda International HJeart Institute. Eat-lf mailing list Nov97 (kitpatH).

Recipe by: Graham Kerr's Kitchen and LLIHI

Posted to Digest eat-lf.v097.n300 by KitPATh on
Nov 26, 1997

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