Before we start with this cake, let's talk about cholesterol and dietary baking. It Seems that everyone today is looking for a healthy way to eat. This cake recipe contains some of the fundamental ways to eat healthy and still enjoy a good dessert.
When you are baking the conversion rate for using Egg Beaters™ is 1/4 cup equals 1 egg. So if you need 2 eggs, you would use 1/2 cup of Egg Beaters™.
Now for daily fiber, a good source of fiber is eating dates or figs. I just recently read that one serving (about 4 dates) equals about 50% of your daily fiber requirement. That is the same for figs.
The use of applesauce instead of water in this cake adds to the dietary fiber. If you make my home made applesauce you will only use about 1/3 cup of sugar for a quart of applesauce.
- 2 cups flour
- 2 tablespoons cocoa
- 3/4 teaspoon salt
- 1-1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon baking soda
- 1-1/2 teaspoon baking powder (double acting)
- 1/2 cup shortening or margarine
- 1-1-/2 cups granulated sugar
- 2 eggs (1/2 cup Egg Beaters™)
- 1-1/2 cups applesauce
- 1 cup raisins
- 1 cup chopped dates
- 3/4 cup chopped walnuts (optional)
Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, soda and baking powder. Add fruit and nuts and toss to coat.
Cream shortening and sugar then add eggs one at a time (half of Egg Beaters™) while beating for approximately 2 minutes. Add dry ingredients alternately with applesauce while beating. Scrape bowl as necessary. Beat only until blended each time ingredients added.
Put into a greased 13x9 cake pan. Bake at 350° for approximately 50 minutes or until toothpick comes out clean.
This cake can be eaten without icing for a healthy dessert or may be iced with Caramel or Cream Cheese Icing for those who don't have to worry about their figures.