Posted on: Wednesday, June 1, 2005
RECIPE DOCTOR
Kahlua cake great bake for parties
By Elaine Magee
Every now and then I try my hand at inventing a new dish or dessert — I call them Elaine originals. The day I baked this cake I just thought the name, "Kahlua Crunch Coconut Cake" sounded good and I proceeded to mix up a cake batter that would live up to that name.
Since I was using a cake mix, I didn't have to add any additional oil, I just added enough liquid (Kahlua and fat free half and half) to compensate. This keeps the cake nice and moist. To cut down cholesterol and fat, I used one egg and some egg substitute instead of three eggs called for in the cake mix. This cake looked, tasted, and smelled amazing. A quick-to-fix recipe just in time for all those summer barbecues and potlucks. Enjoy!
Preheat oven to 350-degrees. Coat the inside of a bundt pan well with canola cooking spray.
Add chocolate chips and pecans in a 2-cup measure and toss to blend. Sprinkle mixture in bundt pan bottom (which ends up being the cake top).
Add cake mix, Kahlua, fat free half and half, egg and egg substitute in a large mixing bowl and beat on low speed for about 30 seconds. Scrape sides of bowl and beat on medium speed for 2 minutes. Scrape bowl occasionally.
Stir in coconut and pour cake batter into prepared pan. Bake until toothpick inserted in center comes out clean (about 40-45 minutes). Cool completely then invert the pan over your serving plate to release the cake and serve!
Makes 16 servings.
• Per serving: 260 calories, 3.5 g protein, 40 g carbohydrate, 8 g fat (3.3 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat), 26 mg cholesterol, 1 g fiber, 228 mg sodium. Calories from fat: 27 percent. Omega-3 fatty acids 0 g; Weight Watchers' points 6; Omega-6 fatty acids 1 g NOTE: Each serving contains (without chocolate chips and pecans): 200 calories, 6 grams fat, and 4 Weight Watchers points.
KAHLUA CRUNCH COCONUT CAKE
Elaine Magee's new book is "Fry Light, Fry Right." Reach her at doctor@recipedoctor.com.
