Thursday, April 14, 2011

Light Chocolate Cake

Lightening Up Chocolate Cake

It is possible to have what you want, eat what you love, and lose weight. Small choices made daily will bring big results By thinking ahead about food, I’ve managed to lose weight slowly.

Last night I wanted chocolate cake. By making a few adjustments I was able to enjoy a great cake without going on an eating binge. In the recipe I substituted soy milk, which has only 70 calories per cup. Instead of making a layer cake with rich frosting or cooking a chocolate pound cake with an abundance of butter, I made a simple chocolate cake in a bundt pan. By the way, this cake was easy to prepare.

I took the cake while it was still warm to a meeting and enjoyed a slice with whipped topping. The others attending seemed to enjoy the rich chocolate taste as much as I did. When I left the meeting, I left the cake with my hostess.

I always use Hershey’s Cocoa. It happens to be the cocoa I like.

Here’s the recipe:

Chocolate Cake
2 cups sugar
1¾ cups self-rising flour
¾ cups Hershey’s cocoa
2 eggs
1 cup soy milk
½ cup plus 2 teaspoons vegetable oil
Cooking spray
2 teaspoons vanilla extract
1 cup hot coffee (decaffeinated or regular)
Canned light whipped cream
Preheat oven to 350 degrees. Spray the bundt pan with cooking spray and add 2 teaspoons vegetable oil to make sure the cake doesn’t stick.
Combine the dry ingredients. Mix in the eggs, soy milk, oil, and vanilla. Beat 2 minutes. Add the hot coffee.
Bake until a knife inserted into the center comes out clean. This should be about 45 minutes.
Turn onto a pan.
Slice while it is still warm and serve it with whipped cream. The cake has a rich chocolate taste.

I'd love to read your suggestions about ways to lighten up favorite foods. You can send me a message on Facebook.