Tuesday, April 18, 2006

So-good Chocolate Cake

I have made this cake several times and am never disappointed. Its texture is rich and fudgy, sort of like a brownie, and it is sweet without being too-sweet.

This recipe was originally published in the March 2005 issue of Cooking Light magazine, but I've made a few changes to it.


1 2/3 cups unbleached all-purpose flour
1 1/2 cups natural sugar (I use Florida Crystals)
3/4 cup Dutch process cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup applesauce
1/2 cup soy milk (I've used chocolate, vanilla, and plain)
1/4 cup canola oil
1 cup sweetened dried cranberries
1/2 cup chopped walnuts, toasted
powdered sugar (optional)

1. Preheat oven to 350 degrees. Lightly oil two 9-inch cake pans.

2. Spoon flour into measuring cups, level with a knife. Combine the dry ingredients in a large bowl, stirring with a whisk. Mix together applesauce, oil, and soy milk; add to flour mixture, stirring just until moist. Stir in cranberries and walnuts. Spread into cake pans.

3. Bake at 350 degrees for 40-45 minutes, or until a fork comes out clean. Cool. Sprinkle with powdered sugar. Eat.

Note: The recipe says this cake can be frozen up to one month. Maybe, but why not eat it while you've got it?

I'm working on a Flickr tutorial for this recipe. I'll let everyone know as soon as I've got it worked out.


Melissa said...

Mmmmm, looks good!
What kind of sauce is that!
Just messing with you, looks great.

Jackie said...

I think that the addition of Cranberries to anything automatically makes it a must-eat.