| June 2004 Missouri Regional Newsletter p10 |
| Health Recipes...continued from page 9 In a large bowl, use a mixer on medium speed to beat the soy margarine or butter and sugar until light and fluffy - about 2 minutes. Beat in the melted chocolate, then eggs - one at a time. If you are using an egg replacer, use enough to equal two eggs and add all at one. We prefer Ener-G Egg Replacer. It works great in recipe calling for 1 - 3 eggs. Finally, beat in the vanilla. Using a wooden spoon or rubber spatula, blend in 1/2 of the flour mixture. Stir in the soy sour cream, then the rest of the flour mixture. Scrape into the prepared pan and bake 45 - 50 minutes or until the cake has risen and a toothpick inserted in the center comes out clean. If you are using a dark pan, you may want to check the cake at 40 minutes. When done, allow to cool on a wire rach 10 minutes. Remove and cool completely. For the glaze, heat the water, corn syrup and sugar over low heat. Stir occasionally until the mixture comes to a full boil. Remove from heat and add the semisweet chocolate - stir a couple of time and allow the chocolate to melt. Once melted, use a whisk to blend until smooth. Pour glaze over cake and decorate with pecan halves down the center of the cake. (offset, in a row looks very nice). Alternatively, you can chop the pecans and sprinkle on top of the cake. Servings: 16 Nutrition Facts: Amount Per Serving: Calories 247 Fat 14 g, Cholesterol 23 mg, Sodium - mg These and other healthy recipes can be found at: http://www.applesforhealth.com/recipes1.html |