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Chocolate Cake Squares




Source of Recipe


Dr. John Peldyak


List of Ingredients




2 cups GF flour blend (your choice)
1/4 cup unsweetened cocoa powder, sifted
2 tsp baking soda
1/2 tsp salt
4 TBS CF margarine, melted (I used coconut oil)
1/2 cup water
6 TBS prune puree (1/2 cup pitted prunes, 1 cup water –blended on high for several minutes until smooth)
1/2 cup unsweetened applesauce
3/4 cup sour cream sub (ie tofutti or use the recipe for cashew sour cream sub)
1 tsp vanilla extract
2 eggs, separated
1 3/4 cups xylitol

Recipe



Combine flour, cocoa powder, baking soda and salt in medium bowl and set aside.

In another bowl, mix together melted margarine, water, prune puree, applesauce, sour cream sub, vanilla extract and egg yolks.

In a large bowl, beat egg whites with mixer until soft peaks form; gradually add xylitol and beat until peaks are stiff but not dry. Using a spatula, gradually fold dry ingredients into beaten egg whites alternately with liquid ingredients, and stir just until batter is smooth.

Transfer the batter to a 9"x13" baking pan that has been buttered, lined with parchment paper, and buttered again.

Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. Or divided amoung 24 cupcake papers and bake about 18 - 20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.

Yield: 24 servings.