Chocolate Divine Cake Recipe




Chocolate Divine Cake Ingredients

1 cup sifted all-purpose
1 unbleached flour
3/4 cup sifted stone-ground whole
1 wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt (optional)
1 cup granulated sugar
1/4 cup (plus 2 tablespoons lightly
1 packed brown sugar
1 medium baking potato, 4 oz.,
1 peeled and quartered
1 pt nonfat plain yogurt or
1 nonfat sour cream
2 tbsp mild honey
1/4 tsp vanilla extract
1/4 tsp chocolate flavor (optional)
1/3 cup canola oil
3 large egg whites, at room temp

A Recipe for
Chocolate Divine Cake

 

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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This Chocolate Divine Cake recipe is one of many in our Dessert Category.






Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces


This Recipe for Chocolate Divine Cake is one of thousands in the Recipes-to-go Dessert Cookbook.


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There is a lot more juice in grapefruit than meets the eye.

Author Unknown



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Oscar Wilde (1854-1900)


This is a recipe for Chocolate Divine Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Chocolate Divine Cake recipe - a tasty recipe for you to add to your collection!

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Voltaire



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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




Chocolate Divine Cake

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.







Chocolate Divine Cake Directions

Preheat oven to 350F. Grease a 12-cup Bundt pan and dust with
unsweetened cocoa powder. Over a large bowl, sift both flours, cocoa
powder, baking soda, and salt. Mix in both sugars until there are no
lumps. Set aside. Put the peeled potato into a large food processor.
Using the steel blade, process the potato until finely minced. Drain
the yogurt of all excess liquid. Discard excess liquid. Add the
drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil
to the minced potato in the food processor and mix on high for 60
seconds. Be sure to scrape the sides of the bowl while processing.
Pour this mixture into the bowl of dry ingredients and beat with an
electric beater on high for 60 seconds. Be sure to scrape the sides
of the bowl while beating. Clean and dry the beaters well. In another
bowl, beat the egg whites until soft peaks form. Fold the egg whites
into the batter until everything is mixed well. Pour the batter into
the prepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes
or until a cake tester comes out clean. Remove the cake from the oven
and let cool for 25 minutes. Do not be concerned if the cake falls
slightly. Using a knife, go around inside and out side edges of
cake. Invert the Bundt pan over a plate and carefully shake the cake
loose. Let the cake cool completely and frost with a chocolate glaze.

Serves: 14

 

 

 

 

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