A paragraph was omitted from a story on sin-free desserts in Sunday's Food & Home section. The complete recipe for chocolate poundcake from Jean Anderson's book, "Sin-Free Desserts," is below.
1/2 cup plus 2 tablespoons unsweetened Dutch process cocoa powder
2 1/2 cups sifted flour
2 cups unsifted confectioners' sugar
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups granulated brown sugar
3/4 cup extra-light olive oil or vegetable oil
1 cup liquid egg substitute
1 1/4 cups evaporated skim milk
1/2 cup water
1 tablespoon vanilla
confectioners' sugar for dusting
Heat oven to 350 degrees. Spray a 9-inch, 12-cup bundt pan with cooking spray and dust with the 2 tablespoons cocoa powder, tapping out excess cocoa.
Sift flour, confectioners' sugar, remaining 1/2 cup cocoa, baking powder, soda and salt into a large mixing bowl. Stir in brown sugar. Make a well in center of dry ingredients.
In a 1-quart measuring cup, whisk the oil with the egg substitute, milk, water and vanilla until uniformly creamy; pour into the well in the dry ingredients and stir briskly just enough to mix. The batter will be very thin and a bit lumpy, but do not beat any further or cake will be tough. Pour batter into pan.
Bake 45 to 50 minutes, or until a cake tester inserted near center comes out clean. Cool in pan for 20 minutes, then invert onto wire rack and cool completely. Dust with confectioners' sugar.