Chocolate Cake

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Lightly spray a 13 x 9 x 2-inch cake pan or two 8- or 9-inch square cake pans with cooking spray.
3. 3
   Line the pan(s) with wax paper or cooking parchment.
4. 4
   Set aside.
5. 5
   In a large bowl, sift together the flour, cocoa powder, and baking powder.
6. 6
   Make a well in the center.
7. 7
   In a small bowl, whisk together the water, milk, prunes, oil, and vanilla.
8. 8
   Pour into the well in the flour mixture, stirring until well combined.
9. 9
   The batter will resemble a thick paste.
10. 10
    In a medium mixing bowl, using an electric mixer on medium-low speed, beat the egg whites until foamy.
11. 11
    Add the cream of tartar.
12. 12
    Increase the speed to medium.
13. 13
    Gradually add the sugar, beating after each addition and gradually increasing the speed until the egg whites form soft peaks.
14. 14
    Dont overbeat.
15. 15
    Gently fold the egg whites into the batter.
16. 16
    Pour into the prepared pan(s), gently smoothing the top(s).
17. 17
    Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
18. 18
    Let cool on a cooling rack for 5 minutes.
19. 19
    Turn out onto the cooling rack.
20. 20
    Peel off the wax paper or cooking parchment.
21. 21
    Serve the cake warm or at room temperature.
22. 22
    Made from roasted cocoa beans with most of the fat (cocoa butter) removed, unsweetened cocoa powder can substitute for solid chocolate in baking recipes.
23. 23
    Use 3 tablespoons of cocoa powder plus 1 tablespoon of oil, such as canola or corn, for 1 ounce of unsweetened baking chocolate.
24. 24
    Youll cut the total fat by 50 to 75 percent.
25. 25
    Cocoa powder has many other advantages.
26. 26
    It costs less per ounce than baking chocolate and goes almost twice as far.
27. 27
    It blends more easily than baking chocolate, reducing the chance of lumpy batters.
28. 28
    If you store cocoa powder in a cool, dry place, it will keep almost indefinitely.
29. 29
    (Per serving)
30. 30
    Calories: 140
31. 31
    Total fat: 2.5g
32. 32
    Saturated: 0.0g
33. 33
    Trans: 0.0g
34. 34
    Polyunsaturated: 0.5g
35. 35
    Monounsaturated: 1.5g
36. 36
    Cholesterol: 0mg
37. 37
    Sodium: 71mg
38. 38
    Carbohydrates: 27g
39. 39
    Fiber: 1g
40. 40
    Sugars: 16g
41. 41
    Protein: 3g
42. 42
    Calcium: 47mg
43. 43
    Potassium: 114mg
44. 44
    2 other carbohydrate
45. 45
    1/2 fat