Low Fat Hanukkah Fudge Cake
Happy Healthy Holidays!
Hanukkah does not rank among the Jewish High Holy Days. Rather, like winter celebrations on the Christian calendar, it invites everyone to welcome the light -- in both literal and spiritual forms -- and to rejoice in the blessings of home, friends and family. This Low Fat Hanukkah Fudge Cake is made using cocoa powder, egg whites and olive oil, is a weight-friendly addition to any celebration!
1-1/2 cup brown sugar, packed
1-1/4 cup flour
1/2 cup cocoa powder; unsweetened and sifted
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
Pinch of cinnamon
Pinch of salt
3 egg whites
3/4 cup buttermilk
3/4 cup strong coffee
1/3 cup olive oil
Icing - see recipe below
In a bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In a separate bowl, whisk egg whites; beat in buttermilk, coffee and olive oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just until blended. Pour into 8-inch square pans sprayed with non-stick spray.
Bake in a 350-degree oven for 30 to 40 minutes or until a tester or a toothpick inserted into center comes out clean and cake springs back when pressed lightly in the center. Let cool in pan on rack for 20 minutes.
1/4 cup cocoa powder, unsweetened and sifted
4 teaspoons sugar
4 teaspoons cornstarch
1/2 cup skim milk
1/4 cup corn syrup
1 teaspoon vanilla
Edible gold glitter or coconut, optional
In a small saucepan, combine cocoa, sugar and cornstarch.
Whisk in milk until blended, then corn syrup and vanilla.
Bring to a boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for one to two minutes longer or until thickened and glossy. Cool for five minutes.
Spread evenly over cake. Sprinkle with glitter if desired.