Chocolate divine cake
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]iw۶\ 9oۜ7/^tOvRg&MDB"lIв~gJdqn9`<`v<{$qD޾zb8}h{޳g%ZvqB)mϛNi&fS,]cmnۨ2p[q{ 7.`&=%bYE ␀g{N$3GջDD.O,Rgy^[ ߓ,JEFu^֨E>1Ik12tQzV bb ][2YV^i{頯U\-EW'-huFfb#vw{W§#(Dn$%esu C,ٵCLrASSٞ#&вҥ42Gy;k ~ED% OO/X wkiy$b6ޠ Xg<+>bD "CFi>&/Ȥ`yNf 4E"dȔ}d,cn{2bw?9='OTHh -xQ)Jϲ"K#]Aē hCI5xSC\0 ؘ䘌48;c:apgg*&~ᩒ*ѯ!? o!$B(g]OcN\:N 9T!c5n!{9vljY{4rr]?q/1~dYk1tbJ-5~&~?~}~jѓ ٵ8N??^/|~c^Nw&;z~giu)^Lz?&dsݐ7- $Onjo, w׭HRun lv UQwg}ή/.LLggd __xA}tbv;]O? SҠԀ`ٓ'yon+X6A @v5pӒ'1ќ2tOI-_l(BV+P7Τ/syLJ/09y'|>xztֆy/xxH|Pz8uvHO^>%TBUpK%E~\ynZn q?oA!f1gQIjIuO?y9LhvyDLLKV3x3Y?ץ-IEbUsqA"+p 8eu"wSa{@%Sţڐ}*-Y?Wفu+Q92hgtXH#8D0#~DsUA g@? \ l!) i[9U- M{C_E+HzS%-vxG#;c9;hk]z` JiFS`V* ;5 T9Us(ES6O1w bGRsPղ0Dԥ@ͧnZ^ zNh4ݛH@֠6ڃNבXA%֪7ji?~Q &])oDu3";.kaNUD.|No7:OT;H\IRޘ>O+W^vK5=Z\( zSL0.3$sd>N3{.\#G 8\*8( b.'@,3ްZL([-5.bj׮dXEdmRİyHYǛ:X8&TzXtpym.TEP%Xⴀx 35w!|T7Y3vF@?ñс&K&2fYQ~Z]&Jte2u YAȋQW@7"]ȩU*yׁtn)PF~X!Qh#<|"C2EtQZeıj_ woU?y+r6\QldcqٚLgL_mGѠA{,z}hilyæzW{N,Ky3lZ~\N%[OCЭon}y&x@G' B+ T/ ͹6 }7k(l 4od]ϮfuKp@n fA!X)Q,2fqFF>:2̄Іupp&?MkZؐ@TG 3Hqg&p-3lj!ӱ0 [OtQ8M]ַЖ !g 8pL!l5붅}p5 2"`Ƨ1Sg&k|$Bg&pk{5ËKljp \ęQ $bΠ \Ė#di"D.gOS#cBh}p$he8&~xNB+Ai H> NC}4e(l#oYe36G>M್4;pL`$PQ}_,0c:R`3@m1}x21uuLC\=m}e\$ B OhloZF]z0&m&eZu3#+/IFfPg@+xm1bƴȴ q> iLo3@-1>+riXL4,sxIm 3 ciA؄EX8r..Mu0Ѳſ3FVvsL"A1 R!P#B 1+_~Zji"+k*LtЮe 36҆H>>blt-#0mnc0g] L,1Hc"g&6n"kqiChPCtm{ _f L)|<5no0%Eq>ikiC䞆9g'#aybmBTD\Ye׳¤UH˦a=q/Yzֽ/ !^:"C Qr3q5<{{)c2&ީm=p<02LP#`45}K~hf}߶U0&cBqW:C1ĜD߲ NLi9X ~@lޥCEbqLIF~:m`ߒ] ~gᜋ }gxzoml ?tB>S&={"u066-3Fٶ¥I܁K\222(KI[ zel/&m#X-qx8\i4Rme\ =uh*Dul0FY6 <FYGd Õֳt!ʱh7Zn%,8|BxM--u3[uvTW5EPeKgw.qTNUw=PPm<η@oij,۵݋l-XYzbqg1yŪ@oQ<ş׆n/ҙG|R֎I'QD~r011E^ }ݽjkhĕھ֫ Sn q8>.+ ˰jnGíCM
Chocolate divine cake
  Chocolate    Low Fat    Cakes  
Last updated 10/4/2011 8:15:07 PM. Recipe ID 44883. Report a problem with this recipe.
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      Title: Chocolate divine cake
 Categories: Desserts, Low-fat
      Yield: 14 Servings
 
      1 c  Sifted all-purpose
           Unbleached flour
    3/4 c  Sifted stone-ground whole
           Wheat flour
    1/2 c  Unsweetened cocoa powder
  1 1/2 ts Baking soda
    1/4 ts Salt (optional)
      1 c  Granulated sugar
    1/4 c  Plus 2 tablespoons lightly
           Packed brown sugar
      1    Medium baking potato, 4 oz.,
           Peeled and quartered
      1 pt Nonfat plain yogurt or
           Nonfat sour cream
      2 tb Mild honey
    1/4 ts Vanilla extract
    1/4 ts Chocolate flavor (optional)
    1/3 c  Canola oil
      3 lg Egg whites, at room temp
 
  Preheat oven to 350F.  Grease a 12-cup Bundt pan and dust with
  unsweetened cocoa powder.  Over a large bowl, sift both flours, cocoa
  powder, baking soda, and salt. Mix in both sugars until there are no
  lumps. Set aside. Put the peeled potato into a large food processor.
  Using the steel blade, process the potato until finely minced. Drain
  the yogurt of all excess liquid.  Discard excess liquid.  Add the
  drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil
  to the minced potato in the food processor and mix on high for 60
  seconds.  Be sure to scrape the sides of the bowl while processing.
  Pour this mixture into the bowl of dry ingredients and beat with an
  electric beater on high for 60 seconds. Be sure to scrape the sides
  of the bowl while beating. Clean and dry the beaters well. In another
  bowl, beat the egg whites until soft peaks form. Fold the egg whites
  into the batter until everything is mixed well. Pour the batter into
  the prepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes
  or until a cake tester comes out clean. Remove the cake from the oven
  and let cool for 25 minutes. Do not be concerned if the cake falls
  slightly.  Using a knife, go around inside and out side edges of
  cake. Invert the Bundt pan over a plate and carefully shake the cake
  loose. Let the cake cool completely and frost with a chocolate glaze.
 




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Recipe ID 44883 (Apr 03, 2005)

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