Description
This recipe was created for a diabetic for valentines. I cut both sugar and fat down by adding apples. The beauty of this recipe is that the ingredients are mixed in one step. I still feel the cake gets too dry (crumbly) after a few days. Would greatly appreciate other bakers suggestions. Are afraid to add more liquid, as the middle gets even more dense. This is my third cake in three weeks; i will not be able to fit my pants if i have to keep fiddling with this recipe.
Ingredients
- All-purpose Flour
- Sugar
- Unsweetened Cocoa
- Baking Powder
- Cinnamon
- Vanilla
- Tart Apples
- Nonfat Milk
- Becel Margarine
- Eggs
- Dark Chocolate
- Frozen Raspberries
- Coarse Sugar
Instructions
- Heat oven to 350 degrees
- Peel, shred and measure apples
- In large mixing bowl, combine first dry ingredients
- Then add shredded apples, milk, butter, and eggs
- Beat at low speed until moistened
- About 2 minutes at medium speed
- Pour into cake pan
- Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake
- Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar
- Bake for 50-60 minutes or until toothpick comes out clean
- This is a little tricky since all the melted chocolate on top
- I shake the form gently and if the batter no longer seems soft in the middle i deem it done
- Cool on wire racks for 60 minutes
- Remove from pan and cool
- Serve with vanilla ice cream or 2 cups crme fraiche sweetened with 4 tsp powdered vanilla sugar