Saturday, November 29, 2014

Sweet Swirl

Good leftovers for dinner and I satisfied my need to create with Better Homes and Gardens "Cook the Cover".  I cut the added sugar in most recipes so that each serving has only 2 teaspoon (8 grams).  The American Heart Association recommends that woman get no more than 24 grams a day, and this rule of thumb helps me achieve this.

Dark Chocolate and Pumpkin Swirl Cake
(Serves 12)

1 cup All Purpose Flour
3/4 cup Whole Wheat Pastry Flour
2 teaspoon Pumpkin Pie Spice
1 teaspoon Baking Powder
1 teaspoon Baking Soda
Dash Salt
Mix together dry ingredients in a bowl.  Set aside.

2 Eggs
1/4 cup Granulated Sugar
Beat in electric mixer.
1/2 cup Earth Balance Buttery Spread, melted
1/2 cup Skim Milk
1 1/2 teaspoon Lemon Juice
2 teaspoon Vanilla Extract
1 cup Pumpkin
Stir in dry ingredients just until flour no longer shows.
Divide batter in half.

To half of batter, stir in:
3 ounce Dark Chocolate (100% cacao)
2 Tablespoons Unsweetened Cocoa Powder

Alternately add batters to a 9X5-inch loaf pan sprayed with Pam.  Swirl batter with a knife.  Bake at 350 F. for 55 minutes.  Cool in pan on rack for 20 minutes.  Remove from pan. Pour over glaze:

1/4 cup Confectioners Sugar
2 Tablespoons Orange Juice
1 teaspoon Orange Peel

Garnish with:
Whipped Cream
Grated Fresh Nutmeg


No comments:

Post a Comment