Double Chocolate Honey Ring
|Applesauce||3⁄4 Cup (12 tbs)|
|Honey||1 Cup (16 tbs)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Nonfat sour cream||3⁄4 Cup (12 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
Preheat oven to 325° F.
Spray 12-cup fluted tube pan with nonstick vegetable cooking spray.
In large bowl add honey to applesauce, beating with electric mixer until well blended.
Add egg substitute, two tablespoons at a time, beating thoroughly after each addition.
Beat in vanilla.
Combine flour, cocoa, baking powder, salt and baking soda in small bowl.
Add dry ingredients alternately with nonfat sour cream to mixture.
Fold in chocolate chips.
Pour batter into prepared pan and bake 50-55 minutes, or until wooden toothpick inserted near center comes out clean.
Cool on wire rack 10 minutes.
Remove from pan and cool completely on wire rack.
Glaze with White Chocolate Glaze if desired.
WHITE CHOCOLATE GLAZE: Melt 2 ounces of white chocolate in double boiler.
Stir in 2 teaspoons of skim milk.
Drizzle over cake with spoon.