1 1/4 cup flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup corn starch
1/2 tsp baking soda
1/2 tsp salt
4 egg whites
1 cup water
1/2 light or dark corn syrup
Directions
FROM: Shelley Rodgers
As part of the advertisement:
"Now bake deliciously fat-free with Karo Corn Syrup.
You don't have to use butter, oil or shortening
because Karo Corn Syrup acts as a shortening as well
as a sweetener in this luscious Chocolate Cake recipe."
Mazola No-stick cooking spray
Preheat oven to 350~. Spray 9" square baking pan with
cooking spray.
In large bowl, combine dry ingredients until well
mixed. In medium bowl, whisk egg whites, water and
corn syrup. Stir into dry ingredients until smooth.
Pour into prepared pan. Bake 30 minutes or until cake
springs back when lightly touched. Cool on wire rack
10 minutes.
Makes 16 servings. Prep time: 15 minutes.
Per serving: fat 0g; chol 0g; protein 2g; carb 31g;
sodium 140mg; cal 130.
My observation of the accompanying photograph: the
resultant cake is a short, squat, square thing. So
don't expect something lofty.
Servings: 16 servings
Karo Fat-Free Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can track the history of written recipes back into antiquity, in truth as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old recipes were just simple hieroglyphic recipes for preparing food.
Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks were skilled in the use of a good variety of herbs and spices, including some familiar names such as thyme, rue and asafoetida. For the next few years, the powerful families of Europe tried to offer the most exotic banquets, and because of this the best cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. The introduction of the TV brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Karo Fat Free Chocolate Cake recipe.
