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Nutrition
Facts:
(per serving) |
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Calories: 220
Fat: 1.5g
Cholesterol: 0mg
Sodium: 230mg
Carbohydrate: 44g
Fiber: <1g
Protein: 6g
Soy Protein: 3g
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This recipe is: |
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Low Cholesterol
Low Fat
Low Sodium
Vegetarian |
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Recipes - Desserts
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Brindle
Cake
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| by
Lani Bloom, RD |
| Serves: 12 |
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| This
is one of my favorite desserts. The pudding
within the cake helps make each bite moist
and extra special. |
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| Measures
Translation Table |
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| Ingredients: |
1 (18.25oz)
box light yellow cake mix
oil, eggs (whites), water as needed per boxed
cake directions
2/3 cup sugar
2 1/2 scoops GeniSoy®
Soy Protein Shake Chocolate
2 1/2 T. cornstarch
2 1/2 cups vanilla soymilk
1/2 tsp. vanilla |
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| Instructions: |
- Spray a 13"x9" pan with vegetable
spray. Bake cake as directed, following
low fat recipe, on back of package.
- While the cake is baking, prepare chocolate
pudding sauce: In medium-sized saucepan,
stir together sugar, GeniSoy® Shake,
and cornstarch. Stir in soymilk; cook
over medium heat, stirring constantly,
until mixture comes to a boil. Remove
from heat. Immediately pour over warm
cake, as directed in Step #3.
- Once out of the oven, poke holes in
cake to the bottom of the pan with the
handle of a wooden spoon. Pour hot chocolate
sauce over warm cake, covering entire
top and making sure the sauce has filled
the holes. Refrigerate 3 hours until sauce
has set.
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