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How To make Hershey's 50% Reduced Fat Chocolate Orange Cake
1 c Packed light brown sugar
2/3 c Lower fat margarine
-(40% oil) 4 Egg whites
1 c Skim milk
1 tb Orange juice
2 c All-purpose flour
2 c Quick-cooking oats
1 tb Freshly grated orange peel
1 ts Baking soda
1/2 ts Salt
12 oz 50% Reduced Fat Chips
-(HERSHEY'S Semi Sweet) Heat oven to 350 F. Spray 13x9x2-inch baking pan with vegetable cooking spray. In large bowl, stir together brown sugar, margarine and egg whites; stir in skim milk and orange juice. Stir in flour, oats, orange peel, baking soda, salt and chocolate chips. Spread in prepared pan. Bake 25 to 30 minutes or until light golden brown and center feels firm when touched lightly. Cool completely. 15 servings. Nutrition Facts Serv size: 1 piece (101g), Servings: 15, Amount Per Serving: Calories 300, Fat Cal. 72, Total Fat 10g (15%DV), Sat.Fat 6g (30% DV), Cholest. 0mg (0% DV), Sodium 220mg (9% DV), Total carb. 51g (17% DV), Dietary Fiber 3g (12% DV), Sugars 29g, Protein 6g, Vitamin A (6% DV), Vitamin C (2% DV), Calcium (4% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Contains 4.5 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 8 g of available total fat per serving vs. 16 g in the CHOCOLATE CHIP AND OAT SNACKIN' CAKE recipe. Contains 3.5 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 2.5 g of available total fat per serving vs. 4.5 g in the HERSHEY'S CHOCOLATE FROSTING recipe. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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Yield: one 8x3 inch cake pan
Ingredients
8 whole eggs
300g Godel 70% Chocolate
155g Godel 50% Milk chocolate
224g unsalted butter
30g espresso shot
1 piece orange zest (optional)
Procedure
- Beat the whole eggs on high with the whisk attachment till light and thick.
- Combine the chocolate, butter and coffee in a bowl and melt over a double boiler.
- Gently fold the chocolate mixture, and zest into the whipped eggs using a rubber spatula.
- Pour into a greased, parchment paper lined cake pan.
- Bake in a water bath at 325F for 20-25 minutes.
- Chill in the fridge for 20-30 minutes.
- Make the ganache & pour it over the cake.
- Serve with fresh strawberries and whipped cream.
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