Prep 40 mins
Cook 30 mins
Light & calorie sane--but sinfully delicious! Wonderful with Italian coffee for dessert. From Dairy Hollow, Arkansas.
- 1⁄3 cup light oil, plus
- 2 teaspoons light oil
- 2⁄3 cup sugar
- 3⁄4 teaspoon vanilla
- 1 large egg, plus
- 2 egg whites
- 1 orange, rind of, finely grated
- 1 cup sifted unbleached all-purpose flour, plus
- 2 tablespoons sifted unbleached all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup low-fat buttermilk
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons semi-sweet chocolate chips
- 1⁄2 cup fruit only apricot jam (or preserves)
- 3 tablespoons finely chopped toasted pecans
- 1 ounce semisweet chocolate
- Preheat oven to 375°F.
- Generously grease 10-inch round cake pan with 2 teaspoons oil; set aside.
- Beat 1/3 cup oil and sugar in bowl, then add egg, egg whites, vanilla, and orange rind; beat on high for 2 minutes.
- Sift together flour, baking powder, and baking soda.
- Turn mixer speed to very low, and alternately add in the flour mix and all but 1 tablespoon buttermilk.
- Beat just until the batter is blended.
- Take 1/2 cup of this vanilla batter and combine in a separate bowl with the reserved buttermilk.
- When smooth, stir in the cocoa, then the chocolate chips.
- Pour 1/2 the vanilla batter into prepared pan.
- Drop the chocolate batter by spoonfuls onto the vanilla batter, marbling slightly with a knife.
- Drop spoonfuls of the apricot jam onto the batter (careful not to let the jam touch sides of pan).
- Spoon remaining vanilla batter over the jam and spread to edges of the pan.
- Top with pecans.
- Bake 30-35 minutes.
- Let cool 10 minutes before turning onto serving plate, pecan side up.
- Melt remaining chocolate chips and drizzle over top of cake.