Heritage Persimmon & Chocolate Cake

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Nutritional Info

Servings Per Recipe: 18
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

View full nutritional breakdown of Heritage Persimmon & Chocolate Cake calories by ingredient

Introduction

Just like Granny used to make, but without all those calories! High in Vitamins A & C. Just like Granny used to make, but without all those calories! High in Vitamins A & C.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 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 purée 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.

Tips

Cook as loaf. Grease pan well, dust with flour, cook 1 hour or till toothpick comes out clean in the middle.

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.