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Nutrition
Facts:
(per serving) |
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Calories: 280
Fat: 5g
Cholesterol: 20 mg
Sodium: 150 mg
Carbohydrate: 48 g
Fiber: 2 g
Protein: 12.5g
Soy Protein: 6.5g
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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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Chocolate
Snack Cake
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| Serves: 12 |
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| This
cake makes a nice little lunch box surprise
or after school treat. This cake stays moist
by using finely shredded zucchini. And it
looks particularly enticing with bits of chocolate
chips scattered on top. |
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| Measures
Translation Table |
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| Ingredients: |
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1
1/2 cups all-purpose flour
6
scoops GNC
Soy Protein
1/4
cup soy flour
1 1/2 cups sugar
1/2 cup cocoa powder
1
tsp. baking powder
1/4 tsp. salt
1 cup lowfat buttermilk
1/2 cup unsweetened applesauce
1 T. vegetable oil
1 tsp. vanilla extract
1 egg
2 egg whites
1 1/2 cups finely grated zucchini (unpeeled)
2/3 cup mini chocolate chips
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| Instructions: |
- Preheat the oven to 325°F. Lightly
coat a 9x13" baking pan with nonstick
cooking spray. In a large bowl combine
flour, GNC Soy Protein, soy flour, sugar,
cocoa, baking powder and salt.
- In a medium bowl, combine buttermilk,
applesauce, oil and vanilla.
- In another large bowl, beat the egg
and egg whites with an electric mixer
on high for 1 minute. Add the buttermilk
and beat until blended. Add the flour
mixture and beat for 1 minute.
- Stir in the zucchini and 1/3 cup of
the mini chocolate chips. Pour the batter
in the prepared pan. Sprinkle the remaining
chocolate chips over the batter. Bake
for 45 minutes or until toothpick inserted
in center comes out clean and the edges
of the cake pull away from the pan.
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