WEBHungry Girl Lisa Lillien's recipe for low-fat chocolate cake for two will make a fabulous dessert this Feb. 14
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WEBPreheat oven to 325°F. Lightly spray and flour your cake pan. In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients) In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract.
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WEBInstructions. Preheat oven to 350 degrees. Spray a 13×10 inch baking pan with cooking spray and set aside. In a large bowl, mix together the cake mix, Greek yogurt, and water. Mix vigorously for 1 minute. Pour mixture into prepared baking pan and bake in the preheated oven for 25-35 minutes.
WEBSet aside. Measure the dry ingredients into a mixing bowl and whisk together. Add the wet ingredients to the pan and mix until combined. Pour batter into the prepared pan. Sprinkle the chocolate chips evenly over the batter. Place pan on …
WEBHeat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Set aside. In a mixing bowl, combine dry cake mix, Greek yogurt, and water. Stir together using a wire whisk, wooden spoon, or spatula. Make sure to mix it …
WEBPre- heat to 350 degrees. In a large bowl, using a wire whisk, mix the dry ingredients well to combine everything making sure there are no lumps. Add the wet ingredients– except for the boiling water. Mix well with the wire whisk, and now quickly add the boiling water and whisk the batter well. Spray 2 9 x 9 baking pans, and divide the batter
WEBCut the avocado in half and remove the pit. Using a spoon, scoop out the flesh and put into a small blender or food processor. Add the agave, cocoa powder, vanilla, salt, milk and almond extract to the food processor. Blend until very smooth.
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WEBCombine the ingredients. Fold the batter into the egg whites. Melt the chocolate. Melt the chocolate in 45 second intervals until smooth. Set aside to cool for a few minutes. Combine the ingredients. Add the pumpkin to the chocolate, along with the vanilla, whole egg, and maple syrup. Mix well.
WEBPour melted chocolate into the sauce pan, whisk well. Add vanilla; simmer on low for 15 minutes, whisking constantly. Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn't allow a film to settle on top. Refrigerate for at least two hours or overnight.
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WEBCombine butter, water and cocoa in a large microwave-safe mixing bowl. Cook on high power for 3 minutes, or until the butter is mostly melted. Whisk well until smooth and lump-free. Whisk in vanilla and sugar, then flour and salt, …
WEBPreheat oven to 350℉. Line a 9 inch cake pan with parchment paper. In one bowl, whisk together the eggs, sweet potato, olive oil, maple syrup and vanilla until smooth. Add in the flour and cacao powder by sifting it into the bowl. Also mix in the baking soda, salt and espresso powder with a spatula until the batter is smooth.
WEBMix milk and vinegar together. Set aside to sour. Bring water, margarine and cocoa to a boil. Mix flour and sugar in bowl and blend in hot cocoa mixture. Add egg substitute, sour milk, baking powder and vanilla. Bake 50 minutes in 9"x13" pan lightly greased with margarine. Five minutes before cake is done, melt margarine, milk, cocoa and vanilla.
WEBInstructions. Preheat oven to 350℉. Line a 6 inch round pan with parchment paper. Add the ingredients of the cake in the order they appear above. Blend until smooth: 5-10 seconds. Pour the batter into your pan and bake for 35-40 minutes or …
WEBStep 2: Preheat the oven and prepare the pan. Meanwhile, arrange oven rack into the center of the oven and preheat oven to 350ºF. Coat a 9-inch spring-form pan with cooking spray. Wrap spring-form pan in a double layer of foil …
WEBCarefully stir in the boiling water into the chocolate batter. Bake. Divide batter between the two pans. Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
WEBDirections: Preheat oven to 350℉. Spray a 9” X 13” baking pan with nonstick spray. In a large bowl, combine cake mix with yogurt. Add 1/2 cup water, and mix thoroughly. Transfer to the baking pan, and smooth out the top. Bake for 35–40 minutes, until a toothpick or knife inserted into the center comes out clean.
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WEBPreheat oven to 350°F. Lightly spray a the cake pop pan with baking spray. Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.