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Title: Karo Fat-Free Chocolate Cake
Categories: Lowfat Cake
Yield: 16 Servings
| 1 1/4 | c | Flour |
| 1 | c | Sugar |
| 1/2 | c | Unsweetened cocoa |
| 1/4 | c | Corn starch |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 4 | Egg whites | |
| 1 | c | Water |
| 1/2 | Light or dark corn syrup |
FROM: Shelley Rodgers
As part of the advertisement:
"Now bake deliciously fat-free with Karo Corn Syrup. You don't have to use butter, oil or shortening because Karo Corn Syrup acts as a shortening as well as a sweetener in this luscious Chocolate Cake recipe."
Mazola No-stick cooking spray
Preheat oven to 350~. Spray 9" square baking pan with cooking spray.
In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes.
Makes 16 servings. Prep time: 15 minutes.
Per serving: fat 0g; chol 0g; protein 2g; carb 31g; sodium 140mg; cal 130.
My observation of the accompanying photograph: the resultant cake is a short, squat, square thing. So don't expect something lofty. By fatfree-request@fatfree.com on Jun 16, 1997
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