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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.8
  • Total Fat: 5.6 g
  • Cholesterol: 21.8 mg
  • Sodium: 82.0 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Teaghans Favourite Cake calories by ingredient
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Teaghans Favourite Cake

Submitted by: JO_JO_BA

Introduction

My younger sister's all-time favourite cake: she's asked for it for birthdays, christmases, other people's birthdays, and we even made it as a second serving cake for my grandparent's wedding anniversary! She doesn't know it's low-fat, low-sugar or whole-grain, either! She insists on tub chocolate icing, I prefer nothing more than a little cocoa powder and icing sugar sifed over top, or sometimes cream cheese frosting. My younger sister's all-time favourite cake: she's asked for it for birthdays, christmases, other people's birthdays, and we even made it as a second serving cake for my grandparent's wedding anniversary! She doesn't know it's low-fat, low-sugar or whole-grain, either! She insists on tub chocolate icing, I prefer nothing more than a little cocoa powder and icing sugar sifed over top, or sometimes cream cheese frosting.
Number of Servings: 12

Ingredients

    1/4 c brown sugar
    1/4 c sugar
    1/2 c Splenda
    1/4 c shortening
    1/4 c thick prune puree (or apple butter, not sauce)
    1 egg
    1 tsp cornstarch
    1 tbsp cold water
    2 tsp vanilla
    2 Tbsp red food colouring
    1 Tbsp water
    3 tbsp cocoa
    1 1/4 c all-purpose flour
    1 c whole-wheat flour
    1/4 tsp salt
    1 c buttermilk
    1 Tbsp vinegar
    1 1/2 tsp baking soda

Directions

Preheat oven to 350 F. Grease / flour either two round 9" cake pans or one large (9x13") pan.
Cream sugars, Splenda, shortening, and prune puree.
Make a slurry of cornstarch and cold water.
Add cornstarch slurry, egg and vanilla to creamed mixture, beat well.
Make a paste of the food colouring, water and cocoa powder, add to above mixture.
Mix flours and salt.
Add dry ingredients alternately with the buttermilk to the creamed mixture.
Mix vinegar and baking soda to combine well (it will foam, if it doesn't, you need new baking soda!).
Add to the batter and blend well.
Pour into prepared pan(s).
Bake 30 minutes, test for doneness.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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