Chocolate spice cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 3 | tablespoons | Shortening |
| ½ | teaspoon | Lemon extract, if desired |
| ½ | teaspoon | Vanilla |
| 2 | Eggs | |
| 1 | cup | Flour |
| 2 | tablespoons | Unsweetened cocoa |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Chopped nuts |
| ⅓ | cup | Buttermilk* |
| 2 | teaspoons | Powdered sugar |
Directions
*To substitiute for buttermilk, use 1 teaspoon vinegar or lemon juice plus skim milk to make ⅓ cup. Heat oven to 350. Spray 9" round cake pan with nonstick cooking spray; dust lightly with flour. In large bowl, beat sugar and shortening until well mixed. Add lemon extract, vanilla and eggs; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients except powdered sugar. Beat at low speed until moistened; beat 2 minutes at medium speed. Pour into sprayed and floured pan. Bake 20-30 minutes until tootpick tests clean. Cool 10 minutes on wire rack. Using small strainer, sprinkle top of cake with powdered sugar. cool completely before serving.
Per serving: 210 cal., 4g pro., 33g carb., 1g fiber, 8g fat, 53mg chol., 160mg sod., 80mg pot., 1 starch, 1 fruit and 1½ fat exchanges.
Fast and Healthy Jan/Feb 95 typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-16-95