Chocolate Spice Cake
Why it’s good for the heart: Now being heralded for favorable flavanols, chocoholics can rejoice – chocolate is high in Vitamin A and adds a little sugar and spice to the fourth course!
1 tsp. Baking Soda
1/3 Cup mini Chocolate Chips
½ Cup trans-fat free, lite stick Margarine
¼ Cup fat free Egg Substitute
1 tsp. ground Cinnamon
½ tsp. ground Cloves
1 Cup reduced fat Buttermilk
1 Cup Sugar
2 Cups unbleached all purpose Flour
Vegetable Cooking Spray
- Preheat the oven to 375° F. Lightly spray a 9 x 13″ sheet pan.
- Combine the flour, margarine, and sugar in a bowl. Rub the mixture together with your hands, or cut in the margarine with a pastry blender, until the mixture is crumb-like. Add the baking soda, cinnamon, and cloves and mix gently.
- Add the chocolate chips, egg substitute, and buttermilk. Gently stir the cake batter with a fork to incorporate the liquid. Do not overmix.
- Pour the batter evenly into the prepared pan. Bake until the cake springs back gently to touch, about 20 minutes.
Jackie tip: Cook Spice Cake in a heart-shaped mold and cover with Chocolate Chip Fondue