Okay Ma - I thought I might have been committing a cardinal sin for suggesting low fat and low sugar! I do love my sweets though.

Low Fat Pumpkin and Date Cake

1 cup SR flour
1 cup wholemeal SR flour
1 1/2 teasp cinnamon
1/3 cup firmly packed brown sugar
1/2 cup skim milk
1/4 cup vegetable oil
1 egg
1 1/2 cups cooked mashed pumpkin (cooled)
1/2 cup chopped dried dates
1 grated carrot (optional)
1 cup chopped walnuts (optional)

Oven: 180deg C or 160deg F/forced

Sift flours and cinnamon, stir in sugar. Whisk egg, milk, and oil in small bowl. Add to dry ingredients and stir until just mixed - do not overmix. Gently fold in mashed pumpkin, dates, carrot and walnuts. Bake approx 45-50 minutes until cooked when tested with a skewer. Actually, I just use a stick of dry spaghetti to test my cakes.

This cake can be frozen for up to 2 months if needed. It's a moist, very nice flavoured cake, and it has just the right amount of sweetness to satisfy the most discerning sweet tooth! Enjoy!

-- Edited by Romy5152 on Monday 18th of July 2011 10:49:14 PM

Now c'mon Ma, what's one you know? It can be sweet or savoury.

Lol! Go for it Ma - I love boiled fruit cakes, so am sure to like a boiled choc one, and I know my hubby will too. Yep, our Mums have all the good recipes!

Sorry I haven't posted the recipe yet Romy.  Most of the day taken up with Doctors appointments.  All being well I'll have it on here tomorrow.

Better late than never, here's the recipe for the chocolate cake, it's not lo cal or lo fat or anything horrible like that, but it tastes just great.

BOILED CHOCOLATE CAKE

3/4 cup milk

3/4 cup water

1 1/2 cups sugar

4 tablespoons Cocoa - heaped

8ozs margarine or butter

1/2 teaspoon bi-carb soda

Put all the above into a large saucepan and bring slowly to the boil.

KEEP ANY EYE ON IT AS IT BOILS OVER VERY QUICKLY

Immediately take off the stove and allow to cool

 

When chocolate mixture has cooled ADD

2 beaten eggs

2 cups self raising flour

pinch salt

MIX WELL

put mixture into cake tin and bake in moderate oven for around an hour

make sure you grease and flour the cake tin or use bake paper as it sticks.

ENJOY

Let me know how it goes Romy and what you did please

Hi Ma,

Thanks for suggesting that. I've just sen an email off to Cindy.

In the meantime, I'll post the low fat, low sugar version of yours here. It's out of the oven, cooling right now and looks good.

Ma's Low Fat Boiled Chocolate Cake

3/4 skim milk
3/4 cup water
1 cup Splenda or other powdered artificial sweetener
1 teasp vanilla essence
4 sachets 99% fat free Jarrah Choc au Lait drink powder
3/4 cup olive oil
1/2 teasp bicarb soda

Put all the above into a large saucepan and bring slowly to the boil. Stir constantly or it will easily catch on the bottom.
KEEP AN EYE ON IT AS IT BOILS OVER VERY QUICKLY
Immediately take off the stove and allow to cool (I waited until it was just warm).

When the chocolate mixture has cooled enough, add:
1egg white beaten until fluffy, 1/2 cup apple sauce, 1 cup SR flour and 1 cup Wholemeal SR flour, and mix well. The mixture will begin to thicken and look like it's beginning to foam. Immediately place mixture in a baking paper lined square cake tin (it may stick otherwise), and bake in a moderate oven (180 deg C or 160 deg C fan-forced) for approx. 50 - 60 minutes or til cooked when tested.

It may be iced when cold, but because it's low fat and low sugar, it can be eaten and enjoyed as is.

What do you think, Ma? The taste test is yet to come.

Nah, it's still yours, Ma. Or we could call it Roma's.

I just edited this to say that the taste test is complete - and it's lovely. We like it with wholemeal SR flour, but if you or anyone else doesn't, ordinary SR flour can be used anyway. I think next time, I'll try putting about 1/2 cup of chopped walnuts in it as well. Nothing like experimenting!

-- Edited by Romy5152 on Friday 22nd of July 2011 02:49:39 PM

Roma's it is then.