Low fat CHOCOLATE CAKE/Brownies?..WELL HERE'S AN IDEA

INSTEAD OF USING OIL OR BUTTER, use prune puree oz for oz.
The cake will be fat free and then it is just the frosting that contains the fat, this also makes a very moist and dark colored cake.
You may also substitute this for fat in brownies too

1 3/4 cups boiling water
2 black tea, bags (do not use herbal tea, use regular black tea)
1 1/2 pounds pitted prunes
1/4 cup cane sugar
zest 1 lemon
1/2 tsp vanilla extract

Pour the boiling water over the tea bags and steep for 20 mins, then add the prunes, bring to boil in a stainless steel or enamel pan, and boil gently for 8 mins. or until the prunes have softened.
Remove tea bags and allow the mix to cool down.
Blend to a puree, until smooth.

return this mix to a clean pan and add the sugar and lemon zest.
Boil gently uncovered for 15 mins or until the mix has thickened.
Stir occasionally to avoid burning.
remove from heat, add the vanilla extract, and pour into hot sterilized jars and secure with fitted lids.
Process in boiling water, water has to cover the pots, for 10 mins in 1/2 pint jars.
Remove with tongs and place on wooden board and when lids pop, secure tightly.
Store in a cool dark place for 1 month before using.
Use this mix in equal amounts for any fat/oil used in cake recipes.
This will make a very moist cake that has to be kept cold/in the fridge.

Variations for a lighter colored cake use pitted dates and process as for prunes.


Low Fat Chocolate Brownie recipe using this prune mix:

makes 8 x 8 inch pan

1 cup all purpose flour
3/4 cup cane sugar
3/4 cup unsweetened cocoa
1tsp baking powder
1/2 tsp sea salt
1/3 cup honey or maple syrup
1/3 cup prune mix
2 large egg whites beaten (not stiff)

powdered sugar and cocoa for dusting

optional add 1/2 cup chopped nuts


PREHEAT OVEN 350F MIDDLE SHELF
Sit all the dry together in a large bowl.
MIX THE LIQUIDS AND EGG WHITES TOGETHER, and stir into the dry mix.
Add nuts now as well.
Spoon the batter into a lightly greased 8x8inch  pan.
Bake 30 mins or until top bounces back when lightly pressed.
Cool completely in pan on a wire rack before cutting into squares, pieces.
Sprinkle with a mix of powdered sugar and cocoa (optional)
 
 

Enjoy this recipe as I am now working on my second Volume of THE GREAT GRANNY DIET which is all about baking...John Nigel