Rhubarb Chocolate Chip Cake
Ingredients:
1/2 cup Splenda® Brown Sugar blend
1/2 cup brown sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/4 cup egg substitute or 2 egg whites
1 tsp. vanilla
1 tsp. baking soda
2 cups flour
1/2 tsp. Morton Lite Salt®
1 cup fat free sour cream
2 1/2 cups chopped rhubarb
1/2 cups chocolate chips
Preparation:
Preheat oven to 350F.
Blend sugars and oil until creamy
Add applesauce, egg and vanilla, beat until mixed
Combine flour, baking soda, and salt.
Add flour and sour cream and mix.
Add rhubarb and chips and mix.
Pour into cooking spray coated (13 x 9 inch) pan and bake for 45 minutes or until done (a tester will come out clean)
Cool cake and cut (3 x 6) or 18 pieces.
Makes: 18 servings
Serving size: 1 (approximate 2 x 3 inch) piece
LA Exchange: 1 Starch, 1 Fat, 1 Condiment
