Glazed Chocolate Yam Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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Here's an unusual cake recipe that comes from The Simply Healthy Lowfat Cookbook, 1995. Ingredients:
1 lb yam |
2 cups all-purpose flour |
1/2 cup unsweetened cocoa powder |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon allspice |
1/8 teaspoon ground cloves |
1/3 cup granulated sugar |
1/3 cup light brown sugar, firmly packed |
1/3 cup vegetable oil |
3 egg whites |
1 large carrot, shredded |
2/3 cup low-fat buttermilk |
1/2 cup carrot juice |
1 cup powdered sugar |
2 tablespoons orange juice |
2 teaspoons orange zest, grated |
Directions:
1. FOR THE CAKE ~ Preheat oven to 450 degrees F.
2. Prick yams with a fork in several places, then place on baking sheet & bake until tender, about 45 minutes, then remove from oven to cool.
3. When cool enough to handle, peel yams & mash.
4. Reduce oven temperature to 350 degrees F, then, with cooking spray, generously coat inside of a 9 x13 baking dish & set aside.
5. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.
6. In another large mixing bowl, with an electric mixer, beat together mashed yams, granulated sugar, brown sugar & vegetable oil until light & fluffy.
7. Beat in egg whites until well combined, then fold in the shredded carrot.
8. In a small bowl, stir together buttermilk & carrot juice, then alternately fold this mixture AND the flour mixture into yam mixture, beginning & ending with flour mixture.
9. Spoon batter into prepared pan, smoothing the top, then bake 35 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in pan on a wire rack.
11. FOR THE GLAZE ~ In a medium bowl, stir together powdered sugar, orange juice & orange zest, then drizzle over cooled cake.
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