Featured Cookbook

ORDER/INFO

1. Stacked Mushroom Nachos

2. Tomato Basil Soup

3. Tomato, Oregano, and Goat Cheese Sandwich

4. Salmon Sorrento

5. Chocolate Pudding Cake

Book Description

If homemade meals at your house are being replaced by fat-filled takeout or microwaveables in front of the TV, you'll want American Heart Association Meals in Minutes on your cookbook shelf. More than 200 delicious low-fat, low-cholesterol recipes nourish your appetite for good food while respecting your hectic schedule. Whether you're balancing work and family, putting in overtime at the office, or simply wanting to restore the joys of home cooking to your table, here are terrific dishes you

... (more)

American Heart Association Meals in Minutes

Authors: The American Heart Association

Date: May 2000

ISBN: 081293332X

Publisher: Clarkson Potter

Spiral-bound

ORDER/INFO

You'll be surprised at the rich pool of fudge sauce that works its way to the bottom of this cake as it bakes. This decadent dessert is best when served warm, but you won't be able to resist it even at room temperature.

Yield: 24 servings; 1 square per serving

• Vegetable oil spray

• Cake:

• 2 cups all-purpose flour

• 1 1/2 cups sugar

• 1 1/2 cups unsweetened cocoa powder

• 1 tablespoon plus 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup fat-free milk

• 1/2 cup unsweetened applesauce

• 2 teaspoons vanilla extract

• Pudding:

• 2 cups boiling water

• 1 1/2 cups firmly packed light brown sugar

• 1/2 cup unsweetened cocoa powder

1. Preheat oven to 350 degrees F. Spray a 13 x 9 x 2-inch baking pan with vegetable oil spray; set aside.

2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spreading evenly.

3. In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)

4. Bake for 35 to 40 minutes, or until top is firm to touch. (A toothpick inserted in center of cake won't be an accurate test for doneness.) Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce, or pool sauce on plate and top with cake. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

PER SERVING
Calories 152
Protein 2 g
Carbohydrates 37 g
Cholesterol 0 mg
Total Fat 1 g
Saturated 0 g
Polyunsaturated 0 g
Monounsaturated 0 g
Fiber 2 g
Sodium 94 mg

More From This Book:

1. Stacked Mushroom Nachos

2. Tomato Basil Soup

3. Tomato, Oregano, and Goat Cheese Sandwich

4. Salmon Sorrento

5. Chocolate Pudding Cake

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact