”Recently, I heard about low fat cake recipes, but are they delicious? I'm used with my grandmother's cake recipe, loaded with butter, eggs, full cream milk as well as sugar and flour. Now, I have to shift to any low fat cake recipe, in order to keep my lipid profile untouched.”
“I dream only with cakes, I can’t eat them because I need to lose some weight”.
“I love eating cakes, but what about my cholesterol?”
These are some worry-thoughts I hear from my friends with high cholesterol problems. And the only answer I give to them is : Go on with cakes, but careful to recipe!
Some low fat cake recipes can certainly satisfy your sweet-tooth while feeding your heart well; believe me even your family will love them.
From all cake recipes, Chocolate Pudding Cake is my favorite. This cake recipe is from American Heart Association Meals in Minutes Cookbook.
It serves 24; each serving is one square. The preparation time for this recipe is twenty minutes, the standing time is quarter an hour, and baking time ranges from thirty five minutes to forty five minutes.
In the cold days, nothing is better than a warm piece of chocolate pudding cake. You will be amazed from the fudge sauce pool that finds its way to the entire of this cake while it bakes. You will enjoy each bite.
The Ingredients are:
For baking the cake; you will need two cups of flour. 1 ½ cups of sugar, ½ of coca powder (unsweetened), ¼ teaspoon full of salt, 1 tablespoon+1 teaspoon of baking powder, 1 cup of skimmed milk, half a cup of apple sauce (unsweetened), and finally 2 teaspoons of vanilla extract.
For making the pudding; you will use 2 cups of boiled tap water, 1 ½ cups of light brown sugar (firmly packed), and half a cup of coca powder (unsweetened).
Don’t forget the vegetable oil spray.
Instructions for cooking:
1.For baking cakes, always remember to preheat the oven before you start mixing the ingredients. For such low fat cake recipes, preheat the oven to 350°F.
2.Use the vegetable oil spray to scatter oil sparingly on 13x9x2 inch baking pan, put it aside.
3.In a clean mixing bowl, combine together all dry ingredients (all-purpose flour, light brown sugar, cocoa powder, baking powder, and salt), then add the other cake ingredients, and mix thoroughly until the mixture is completely blended. Spread it evenly in the baking pan.
4.Using another large mixing bowl, blend together the pudding ingredients till sugar and cocoa are dissolved totally together. Pour the prepared pudding ingredients carefully on the batter.1.You can see that the pudding layer is thin and running over the surface.
2.Bake the pan in the preheated oven for thirty five to forty five minutes; don’t ever open the oven during baking time. Remove the cake from the oven when the top is firm. Leave your cake to cool for fifteen minutes before cutting it.
3.For serving, pour the sauce on top of each slice. The best part is that you can save the remaining for a week in your refrigerator or put it in the freezer for up to two months.
Among all low fat cake recipes, this recipe really offers you the least calories with such a rich taste.
Nutrition facts (per each serving)
|Total fat||0.5 grams|
|Saturated fat||0 grams|
|Trans fat||0 grams|
|Polyunsaturated fat||0 grams|
|Monounsaturated fat||0 grams|
Finally, the dietary Exchanges: 2 ½ other carbohydrate .
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