Skinnier Moist Chocolate Snack Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 1 (18 ounce) box reduced-sugar chocolate cake mix
• 1/2 cup egg substitute (or use 2 eggs)
• 1/3 cup vegetable oil
• 4 ounces prune baby food (1 jar)
• 3/4 cup nonfat milk (i used soy)
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 2 teaspoons instant coffee granules
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon extract
• 1/4 cup cappuccino chips (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 coat bottom of 9-inch x 13-inch baking pan with cooking spray.
• 3 throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (if you use the optional chips, stir them in last unless you want them pulverized.).
• 4 spread the batter into prepared pan. batter will be thick, sorta like a brownie batter.
• 5 bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
• 6 nb - i tried something i read in an america's test kitchen cookbook - rotated the pan at half-time (~16 minutes). supposedly, professional bakers do this to achieve an even rise. i do have a level-er than normal-for-me cake so i must have been baking in the dark for the past 40 years. ;-).
• 7 i like it best still warm, straight up without icing or any decorative frou-frou. feel free to pimp it up if you want to.