Chocolate Grappa Cake

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Category : Desserts

Recipe : Chocolate Grappa Cake

This cake is actually better the next day. If you prefer, substitute Frangelico or
Amaretto for the grappa (Italian brandy).

Makes 12 servings

6 tablespoons raisins
2 fluid ounces ( 1/4 cup) grappa (Italian brandy)
5 tablespoons unsalted margarine, at room temperature
1 cup + 2 tablespoons + 2 teaspoons granulated sugar
2/3 cup fat-free egg substitute
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup aspartame-sweetened vanilla nonfat yogurt

In a small bowl, soak the raisins in the grappa 30 minutes. Drain the raisins,
reserving the grappa separately; set aside.
Arrange the oven racks to divide the oven in half. Preheat the oven to 350o F.
Spray an 8 1/2 x 4 1/2" loaf pan with nonstick cooking spray.
In a large bowl with an electric mixer at medium speed, cream the margarine;
gradually add 2/3 cup of the sugar and continue beating 5 minutes, until light
and fluffy. Beat in the egg substitute and vanilla.
In a medium bowl, combine the flour, cocoa, baking powder, baking soda,
cinnamon and salt. With the mixer at low speed, add the flour mixture to the
margarine mixture alternately with the yogurt, beginning and ending with the
flour mixture. Fold in the raisins.
Spoon the batter into the prepared pan. Bake about 1 hour, until a toothpick
inserted in the center comes out clean. Cool on a wire rack in the pan 15 minutes.
Run a knife around the inside of the pan to release the cake, but do not remove.
To prepare the syrup, in a small saucepan, combine the remaining 1/2 cup sugar
with 1/3 cup of water; bring to a boil over high heat; boil, without stirring, 1
minute. Remove from the heat; stir in the reserved grappa. Pierce the cake in
several places with a skewer or long meat fork. Pour the grappa syrup slowly over
the cake until it is absorbed. Cool the cake completely. When ready to serve,
remove the cake from the pan and cut into 12 equal slices.

SERVING (1 SLICE) PROVIDES: 1 1/4 Fats, 1/4 Fruit, 1 Bread, 110 Optional
Calories.

PER SERVING: 251 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 163
mg Sodium, 44 g Total Carbohydrate, 2 g Dietary Fiber, 5 g Protein, 57 mg Calcium