Reen's* Best Ever Decadent but Healthy Chocolate C
*Grandma Shirley's Crazy Cake modified to be chocolatier and healthier!
Preheat over to 350 degrees.
Spray PAM an 8x8 cake pan.
Makes 16 servings, 131 calories per serving (which INCLUDES the frosting on the cake!)
While the cake is cooling, make the melted chocolate frosting.
3/4 cup white flour
3/4 cup organic whole grain PASTRY flour
1/3 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup organic whole cane sugar (looks like grey dirt, tastes like brown sugar)
Mix all these dry ingredients in a mixing bowl.
Add wet ingredients:
1/2 cup unsweetened applesauce
1 Tablespoon light agave syrup
1 Tablespoon white vinegar
1 teaspoon pure vanilla (imitation ok, but pure is best!)
1 cup water
Blend with electric mixer on low for 1-2 minutes. Pour into PAM'd cake pan. Bake for 20 minutes in a convection oven. Regular oven will probably take 25-30 minutes. Try not to over bake, don't want to dry it out. To see if the cake is done, insert a clean knife into the center of the cake. If it comes out clean, the cake is done.
Cool cake on a wire rack for about 15 minutes. While cake is cooling, make the melted frosting.
In a small saucepan, combine:
1/2 cup light agave syrup
3 Tablespoons of butter
1/3 cup cocoa
3 Tablespoons of milk
Over medium heat, stirring constantly, bring to a full boil. Still stirring, boil for 1-2 minutes.
Remove from heat. Stir in:
1 teaspoon pure vanilla
You'll probably have about 5 more minutes to wait for the cake to cool. Let the frosting cool and thicken during this time.
Time to frost:
Carefully cut the cake into 16 pieces.
Now, pour or spoon out the frosting on to the cake, spreading and covering the entire cake, especially the edges and between the slices. The idea is to pour and smooth out over a warm cake, sealing in the moisture and making a wonderfully gooey mess!
Give it about 5 more minutes to cool, etc.
Now, enjoy this wonderful warm cake with a scoop of lowfat vanilla ice cream!!