• 45minutes
  • 58calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (18 ounce) box reduced-sugar chocolate cake mix

  2. 1/2 cup egg substitute (or use 2 eggs)

  3. 1/3 cup vegetable oil

  4. 4 ounces prune baby food (1 jar)

  5. 3/4 cup nonfat milk (I used soy)

  6. 1/2 teaspoon ground ginger

  7. 1 teaspoon ground cinnamon

  8. 2 teaspoons instant coffee granules

  9. 1 teaspoon vanilla extract

  10. 1 teaspoon cinnamon extract

  11. 1/4 cup cappuccino chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Coat bottom of 9-inch X 13-inch baking pan with cooking spray.

  3. Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).

  4. Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.

  5. Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.

  6. NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).

  7. I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.


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