This cake was originally Heather's and since I didn't have some of the extracts, I improvised and liked the way it turned out. So here it is:
Preheat oven to 325. Spray a 10" non-stick pan w/cooking oil spray and set aside.
Sift together in a large bowl and blend well: 2 c. all purpose flour 2 tsp baking soda 1/3 c unsweetened cocoa powder 1 tbs cornstarch 1/2 c white sugar 1/2 tsp salt
whisk together by hand in med bowl:
1-3/4 c unsweetened applesauce 2 baby food jars (Gerber's) pureed prunes each 2-1/2 oz 2 tbsp vanilla
Use rubber spatula or wooden spoon, add wet ingredients to the dry until all is blended. Pour into bundt pan and bake 55-60 minutes or until cake tester comes out clean. Cool on rack. Remove from pan. Cut into 16 pieces. Each piece is barely 2 points.
After I cut the cake and it's cool, I wrap each piece in wax paper and put all the wrapped pieces into a large zip top bag and put in freezer. Whenever I want a piece of this great, moist chocolate cake, I take it out and defrost. And, thanks to Heather, it's great.
-------------------- Sharon
"Anything Chocolate"...that is all!
-------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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