Heritage Persimmon & Chocolate Cake

Name: Heritage Persimmon & Chocolate Cake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18
Ingredients: Sift together the dry ingredients:; 1 C whole wheat flour; 1/2 C all purpose flour; 1 tsp baking soda; 1/4 tsp kosher salt; 1 Tbs ground cinnamon; 1 tsp allspice ground; 3 Tbs instant nonfat dry milk; 3/4 C splenda; 1/4 C raw sugar or white sugar; In separate bowl scoop the ripe persimmon out of the cleaned & halved fruits. Stir the pulp well to pur�e it. Add 2 large eggs 1/4 water 1 Tbs vanilla & 1 melted stick of unsalted butter. Beat well. Add this to the dry ingredients.; When mixed add 1 Cup of chocolate chips. Stir briefly. Over mixing makes a tough cake.; Pour 1/4 C into each muffin cup. Bake at 350 for 15 to 18 minutes or till a toothpick comes out clean.

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 18

Ingredients

Sift together the dry ingredients: 1 C whole wheat flour1/2 C all purpose flour 1 tsp baking soda1/4 tsp kosher salt1 Tbs ground cinnamon 1 tsp allspice ground3 Tbs instant nonfat dry milk3/4 C splenda1/4 C raw sugar or white sugar In separate bowl, scoop the ripe persimmon out of the cleaned & halved fruits. Stir the pulp well to pur�e it. Add 2 large eggs, 1/4 water, 1 Tbs vanilla, & 1 melted stick of unsalted butter. Beat well. Add this to the dry ingredients. When mixed, add 1 Cup of chocolate chips. Stir briefly. Over mixing makes a tough cake. Pour 1/4 C into each muffin cup. Bake at 350 for 15 to 18 minutes or till a toothpick comes out clean.

Directions

350 oven for 15 to 18 minutes or till toothpick comes out clean in the middle.

Serving Size: Makes 18 cupcakes 1/4 cup of batter each.

Number of Servings: 18

Recipe submitted by SparkPeople user REVCORNIE.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 178.6
Total Fat: 9.8 g
Cholesterol: 34.6 mg
Sodium: 58.9 mg
Total Carbs: 24.1 g
Dietary Fiber: 1.9 g
Protein: 2.4 g

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