Serves: 20
Total Calories: 141
In blender, mix well all ingredients, except vinegar, until creamy. Then blend in vinegar.
Spread mixture evenly in a nonstick cooking-sprayed 9" x 13" cake pan. Bake at 350 degrees for 30 to 35 minutes, until a toothpick comes out clean after being inserted in cake center. Top with your favorite lowfat chocolate frosting and vanilla ice milk. (See frosting recipe under Chocolate Frosting.)
My Grandmother Althera has made this delicious cake since I was a little girl. It's the best chocolate cake I've ever tasted! At age 89, she still makes at least two of these a month.
*This is not a diabetic recipe or a fat-loss recipe for those who are highly resistant to fat loss. It is a much better choice than typical chocolate cake which may range from 30 to 50 percent fat!
**Purchase canned white beans and pureé them in your blender. Their consistency should be similar to that of thick wall-paper paste or creamed shortening and sugar. If too thick, add liquid from beans or water (1 to 3 tablespoons).
Grandma's original recipe called for ½ cup of butter. When one cup of pureéd beans replaced the butter completely, it took on the texture of dense sponge cake. However, with ¼ cup butter and ½ cup beans, it tastes exactly like the original recipe and the texture is wonderful with 3 ½ fat grams per serving instead of 6 fat grams per serving. This brings the overall fat percentage of the cake from 31 percent down to 16 percent-amazing!
This Grandma's Marvelous Chocolate Velvet Cake recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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