Gateau Rouge Diable (Red Devil Cake)
2 c Unbleached all-purpose flour
1 tb Baking soda
1/2 ts Salt
3/4 c Cocoa (not Dutched)
3/4 c Water; boiling
2/3 c Raisins
1/2 c Water; boiling
3/4 c Beets; cooked
1 c Water; cool
1 tb Corn starch
4 ts Artificial sweetener (sugar twin is one that remains sweet
- after cooking) (or 1/4 c sucanat)
1 ts Vanilla
Put raisins in a small bowl and pour over 1/2 cup boiling water. Set
aside to steep for 20 minutes. In a large bowl, blend together cocoa
and 3/4 cup boiling water. Set cocoa aside to cool.
Heat oven to 350 F. Lightly coat a 9" cake pan with non-stick spray.
Dust pan with 1 or 2 tb flour, coating completely.
Over a medium bowl, sift together flour, soda, and salt. Transfer
raisins and water to the beaker of a hand-held mixer or blender and
puree. Add beets and and 3/4 of the 1 cup cool water to the puree.
Dissolve corn starch in remaining 1/4 cup water. Stir raisin and beet
puree, dissolved corn starch, sugar, and vanilla into cocoa mixture.
Before proceding, this mixture should be at room temperature.
Quickly stir dry ingredients into cocoa mixture. Do not stir longer
than needed to thouroughly mix the two. Scrape batter into prepared
pan and smooth the surface. Bake on top shelf for 35 to 40 minutes,
or until a toothpick inderted in the middle of the cake comes out
clean.
Let cake sit in pan for 10 to 15 minutes and then remove to a wire
rack. Cool cake completely before cutting.
Recipe by Christina Hulbe
Total: 1483 calories 10.75 g Fat, 6.5%
Per 1/6: 250 calories (using sugar twin)
From: Christina Hulbe <
[email protected]>
Date: Wed, 08 Dec 93 09:55:31 EST
