Chocolate Cake

Preparation

1. Step 1

   Preheat the oven to 375°F. Lightly spray a 13 x 9 x 2-inch cake pan or two 8- or 9-inch square cake pans with cooking spray. Line the pan(s) with wax paper or cooking parchment. Set aside.

   Step 2

   In a large bowl, sift together the flour, cocoa powder, and baking powder. Make a well in the center.

   Step 3

   In a small bowl, whisk together the water, milk, prunes, oil, and vanilla. Pour into the well in the flour mixture, stirring until well combined. The batter will resemble a thick paste.

   Step 4

   In a medium mixing bowl, using an electric mixer on medium-low speed, beat the egg whites until foamy. Add the cream of tartar. Increase the speed to medium. Gradually add the sugar, beating after each addition and gradually increasing the speed until the egg whites form soft peaks. Don’t overbeat. Gently fold the egg whites into the batter. Pour into the prepared pan(s), gently smoothing the top(s).

   Step 5

   Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool on a cooling rack for 5 minutes. Turn out onto the cooling rack. Peel off the wax paper or cooking parchment. Serve the cake warm or at room temperature.

2. Cook’s Tip on Cocoa Powder

   Step 6

   Made from roasted cocoa beans with most of the fat (cocoa butter) removed, unsweetened cocoa powder can substitute for solid chocolate in baking recipes. Use 3 tablespoons of cocoa powder plus 1 tablespoon of oil, such as canola or corn, for 1 ounce of unsweetened baking chocolate. You’ll cut the total fat by 50 to 75 percent. Cocoa powder has many other advantages. It costs less per ounce than baking chocolate and goes almost twice as far. It blends more easily than baking chocolate, reducing the chance of lumpy batters. If you store cocoa powder in a cool, dry place, it will keep almost indefinitely.

3. Nutrition information

   Step 7

   (Per serving)

   Step 8

   Calories: 140

   Step 9

   Total fat: 2.5g

   Step 10

   Saturated: 0.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 1.5g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 71mg

   Step 16

   Carbohydrates: 27g

   Step 17

   Fiber: 1g

   Step 18

   Sugars: 16g

   Step 19

   Protein: 3g

   Step 20

   Calcium: 47mg

   Step 21

   Potassium: 114mg

4. Dietary Exchanges

   Step 22

   2 other carbohydrate

   Step 23

   1/2 fat