Desserts : Cakes & cheesecakes Last Updated: Aug 23rd, 2011 - 19:48:04 Almond-Chocolate Cake By Sandra Woodruff  Printer friendly page Yield: 20 servings 1 1/4 cups whole wheat pastry flour 1/2 cup oat flour 1/2 cup cocoa powder 1 cup light brown sugar Sugar substitute equal to 1 cup sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups almond milk 1/4 cup plus 2 tablespoons canola oil 1/4 cup fat-free egg substitute or 1 large egg, beaten 1 teaspoon vanilla extract FROSTING 1 package (4-serving size) sugar-free instant white chocolate pudding mix 1 cup nonfat or low-fat milk 2 cups nonfat or light whipped topping 1/3 cup sliced almonds 1/4 cup chopped dark chocolate 1. Place the flours, cocoa, brown sugar, sugar substitute, baking powder, baking soda, and salt in a large bowl and stir to mix well. Press out the lumps in the brown sugar with the back of a spoon. 2. Place the almond milk, oil, egg substitute or egg, and vanilla extract in a bowl and whisk to mix. Add the almond milk mixture to the flour mixture and whisk to mix well. Set the batter aside for 10 minutes. While the batter sits, preheat the oven to 325 degrees F.  3. Whisk the batter for several seconds and then pour into a 9-by-13-inch pan coated with cooking spray.  Bake for about 25 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool to room temperature. 4. To make the frosting, combine the pudding mix and milk in a medium bowl and whisk for 1 minute, until well mixed and thickened.  Add the whipped topping and gently whisk just until combined. Spread the frosting over the cake and sprinkle the almonds and chocolate over the top. Cover and chill for several hours or overnight before serving (the cake will become moister during this time). Nutritional Facts (per serving) Calories: 165    Carbohydrates: 25 g    Fiber: 2.4 g   Fat: 6.3 g   Sat. Fat: 0.9 g    Cholesterol: 0 mg     Protein: 3 g   Sodium: 186 mg   Calcium: 63 mg Potassium: 176 mg Diabetic exchanges: 1 1/2 carbohydrate, 1 fat Note: Almond milk is an alternative to dairy milk that is available in natural foods stores and many grocery stores. © Copyright 2005 by eatsmarttoday.com Top of Page