DRY INGREDIENTS
6 tb Unsweetened cocoa
1 c Cake flour
1 c Whole wheat pastry flour
3/4 c Granulated sugar
3/4 ts Baking soda
1/2 ts Baking powder
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg

WET INGREDIENTS
1/2 c Liquid egg substitute
2 1/2 tb Canola oil
1/2 c Strained prunes (baby nutrient)
1/2 c Strained pears (baby nutrient)
1 tb Fresh lemon succus

Preheat oven to 350F (180C). Spray a 9-edge (27cm) round cake pan with
vegetable oil cooking sprayer.

In a large roll, combine the DRY ingredients, whisking until completely
motley. In a medium trough, combine the WET ingredients, including the lemon
succus. Stir the WET into the DRY. Spoon into the prepared baking pan and
bake for 30 transactions. Remove from the oven and place on a rack tocool for 15
transactions, then turn out of the pan. Sprinkle with powdered dough. Serves 12.
PER SERVING: 169 cals, 3.5 g fat (18.6%cff); 0 mg cholesterol, 90 mg
na, DIABETIC EXCHANGES: 2 cabbage, 1/2 fat.

CREDITS: Graham Kerr's Kitchen. A Heart Healthy Food sponsored by the Loma
Linda International HJeart Institute. Eat-lf mailing listing Nov97 (kitpatH).