schuh
04-24-2001, 03:15 PM
For those of you with leftover tofu from the May cover recipe, I thought you might be interested in the following recipe. I saw it on Regis & Kelly this morning (while I was on the treadmill http://www.cookinglight.com/bbs/smile.gif) and got it from their web site. I like the idea of the peppermint topping. If you try it, let me know how it turns out.
Old-fashioned Chocolate Cake w/ Peppermint Topping
The Cooking Cardiologist, Richard Collins, M.D., has slimmed down our favorite chocolate cake and made it tasty as well as healthy. This version has half the calories because it's made without butter, oil or eggs, plus it has three times the antioxidants of red wine, and benefits from soy protein, which is good for the heart, bones and helps reduce the risks of cancer. A Harvard study has shown that having chocolate on a weekly basis can extend your life! Bon Appetite!
Ingredients:
1 3/4 cups all-purpose flour
1/2 cup soy flour
1 3/4 cups sugar
2/3 cup cocoa
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1/2 cup MORI-NU Lite Silken Tofu, firm
1 1/2 cups water, divided
1 tsp. vanilla
1/2 cup applesauce, unsweetened
For topping:
10 peppermint patties
1 Tbsp. fat-free milk
Method:
1. Preheat oven to 350 degrees F.
2. Lightly spray and flour a 13x9x2-inch baking pan (or 2 8-inch round cake pans).
3. In a large bowl, sift together flour, soy flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
4. In a food processor, puree tofu with 1/2 cup of the water. Add remaining water and vanilla, and process until mixture is smooth.
5. Add the dry ingredients and process on high until mixed.
6. Add applesauce and process on high until completely mixed.
7. Spread batter into pan (or pans) and bake for 35 to 40 minutes (30 to 35 minutes for round pans), or until a toothpick inserted in the center comes out clean.
8. Remove cake (or cakes) from oven and let cool completely before frosting.
9. For topping, melt peppermint patties with tablespoon of mil in a double-boiler over medium heat. Drizzle over cake.
Makes 18 servings.
Nutritional analysis: Calories 151; Fat 1.3; Cholesterol 0; Carbohydrate 31.3; Protein 3; Sodium 240
Old-fashioned Chocolate Cake w/ Peppermint Topping
The Cooking Cardiologist, Richard Collins, M.D., has slimmed down our favorite chocolate cake and made it tasty as well as healthy. This version has half the calories because it's made without butter, oil or eggs, plus it has three times the antioxidants of red wine, and benefits from soy protein, which is good for the heart, bones and helps reduce the risks of cancer. A Harvard study has shown that having chocolate on a weekly basis can extend your life! Bon Appetite!
Ingredients:
1 3/4 cups all-purpose flour
1/2 cup soy flour
1 3/4 cups sugar
2/3 cup cocoa
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1/2 cup MORI-NU Lite Silken Tofu, firm
1 1/2 cups water, divided
1 tsp. vanilla
1/2 cup applesauce, unsweetened
For topping:
10 peppermint patties
1 Tbsp. fat-free milk
Method:
1. Preheat oven to 350 degrees F.
2. Lightly spray and flour a 13x9x2-inch baking pan (or 2 8-inch round cake pans).
3. In a large bowl, sift together flour, soy flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
4. In a food processor, puree tofu with 1/2 cup of the water. Add remaining water and vanilla, and process until mixture is smooth.
5. Add the dry ingredients and process on high until mixed.
6. Add applesauce and process on high until completely mixed.
7. Spread batter into pan (or pans) and bake for 35 to 40 minutes (30 to 35 minutes for round pans), or until a toothpick inserted in the center comes out clean.
8. Remove cake (or cakes) from oven and let cool completely before frosting.
9. For topping, melt peppermint patties with tablespoon of mil in a double-boiler over medium heat. Drizzle over cake.
Makes 18 servings.
Nutritional analysis: Calories 151; Fat 1.3; Cholesterol 0; Carbohydrate 31.3; Protein 3; Sodium 240