out with the old and in with the new. Good old Nike- I don't think I've ever bought any other brand of running shoes.
Also organized the bookcase holding some of my crafty projects.
Going to the second installment of my sweater knitting class tonight. Here's my progress so far- only 6 rows. I have a lot of knitting ahead of me this afternoon.
Enjoyed having Hess over for dinner last night.
Raspberry Chocolate Cake
Ingredients:
Nonstick cooking spray
1/2 cup cocoa powder, unsweetened
1 1/2 cups all purpose flour
1/2 teasponn baking soda
1 teaspoon baking powder
1 1/4 cups sugar
1/2 cup applesauce, unsweetened
1 cup nonfat milk
2 egg whites
1/4 cup raspberry jam, seedless
1 pint fresh raspberries
3 teaspoons vanilla extract
Powdered sugar
Instructions:
Preheat oven to 350 F. Spray an 8 x 8 2 inch baking pan lightly with nonstick cooking spray.
Take cocoa powder and lightly dust the bottom of the greased pan.
In another bowl, pour in remaining cocoa powder, flour, baking soda, baking powder and whisk ingredients together.
In a large bowl beat together egg whites, applesauce and the sugar with an electric beater on low speed until mixture is smooth. Beat in milk and vanilla until blended. Add the flour mixture and continue to beat until well blended.
Pour batter into baking pan and bake 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Place cake pan on a wire rack and cool for at least 10 minutes. Turn pan over, releasing cake onto rack to finish cooling.
Before serving, melt raspberry jam over low heat in a saucepan. Take a brush and cover top of the cooled cake with jam. (I just drizzled it on with a spoon.) Top cake with raspberries and sprinkle with powdered sugar to finish it off.
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