Chocolate Breakfast Cake

Name: Chocolate Breakfast Cake Recipe
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: Preheat oven to 350 degrees.; 6 Tbsp. Hershey's Special Dark Chocolate cocoa powder; 1 cup + 2 Tbsp. unsweetened applesauce; 3/4 c. Egg beaters; 1 c. Splenda; 1/2 c. unpacked brown sugar; 2 c. canned pumpkin; Mix altogether then add:; 2 c. whole wheat flour; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. cinnamon; 1 tsp. ginger; 1 tsp. nutmeg; 1/4 tsp. cardamom; Mix quickly and pour into a greased 9x13 pan. Bake for 50 minutes. Let cool for at least 10 minutes because it is very hot when it first comes out. Spray top with I Can't Believe It's Not Butter spray.

Minutes to Cook: 50

Number of Servings: 12

Ingredients

Preheat oven to 350 degrees.6 Tbsp. Hershey's Special Dark Chocolate cocoa powder1 cup + 2 Tbsp. unsweetened applesauce3/4 c. Egg beaters1 c. Splenda1/2 c. unpacked brown sugar2 c. canned pumpkinMix altogether, then add:2 c. whole wheat flour1 tsp. baking soda1 tsp. salt1 tsp. cinnamon1 tsp. ginger1 tsp. nutmeg1/4 tsp. cardamomMix quickly and pour into a greased 9x13 pan. Bake for 50 minutes. Let cool for at least 10 minutes because it is very hot when it first comes out. Spray top with I Can't Believe It's Not Butter spray.

Directions

Makes 12 muffins or one 9x13 cake.

Number of Servings: 12

Recipe submitted by SparkPeople user CARMENOLIVER.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 126.7
Total Fat: 0.9 g
Cholesterol: 0.2 mg
Sodium: 34.1 mg
Total Carbs: 31.7 g
Dietary Fiber: 4.8 g
Protein: 5.2 g

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