VEGAN CHOCOLATE CAKE
Makes 12 Servings
1 Serving = 3 PointsPlus™
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp salt
5 TBSP unsweetened baking cocoa2 cups Splenda granulated
1 1/2 tsp baking soda
3/4 cup unsweetened applesauce
2 tsp vanilla
2 TBSP white vinegar
2 cups water
Preheat oven to 350º.
Mix dry ingredients together in a large bowl. Make a 'well' by pushing the ingredients to the sides of the bowl.
Add liquid ingredients into the well and mix together.
Pour the batter into a 9 x 13-inch pan or two 9” round cake pans that have been lightly sprayed with non-stick spray.
Bake for 30 minutes.
Again....thanx Cathy Huff for the most delicious cake recipe!!!
This is the frosting recipe I used this time:
WHITE CHOCOLATE PUDDING/COOL WHIP FROSTING
1 (1 oz.) box Jell-O brand White Chocolate sugar-free/fat-free instant pudding mix1 cup fat-free milk
1 (8 oz.) tub of fat-free whipped topping, thawed
Whisk together the pudding mix and milk until it begins to thicken.
Fold in the whipped topping.
Frost the cake.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***