April 08, 1992

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.

Chocolate poundcake

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.

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