Chocolate Walnut Cranberry Cake (Light)

Redsie's Note:

Yummy! Dried cranberries and chocolate!! Mmmmm! Delicious! An adaptation of a Cooking Light recipe.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Serves: 12

Yield: 1.0 cake

• 1 2/3 cups flour
• 1 1/2 cups sugar
• 3/4 cup cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup applesauce
• 1/2 cup plain soymilk
• 1/4 cup canola oil
• 3/4 cup dried sweetened cranberries
• 1/4 cup chopped walnuts, toasted
• cooking spray
• 1 tablespoon powdered sugar

Directions:

1. Preheat oven to 350°F.
2. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Combine applesauce, milk and oil; add to flour mixture, stirring just until moist.
4. Stir in cranberries and walnuts.
5. Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
6. Bake at 350F for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.

Reviews

[Mikekey]

Very good! I used Splenda for part of the sugar (1 cup with 1/2 cup sugar) and skipped the powdered sugar topping. I served with a dollop of non-fat, sugar free vanilla yogurt. Cake was moist and the cranberry and chocolate is a nice combination.