Recipe

Cocoa Swirl Cake

Details

Yields 18 x 26 x 2-inch pan or 80 servings at 2-1/2 x 2-1/4 x 1-3/4 inches

Ingredients

Cocoa Swirl

8 c. California Raisins
1/4 c. Unsweetened Applesauce
2-2/3 c. Cocoa
2 c. Margarine, softened
2 c. Milk

Cake Mix

16 c. Biscuit Mix
5-1/3 c. Milk
2 c. Sugar
1-2/3 c. Pasteurized Eggs
3 tbsp. Vanilla

Powdered Sugar Icing (optional)

Directions

1. Process raisins with applesauce until a paste is formed.
2. Combine raisin paste and remaining Cocoa Swirl ingredients; mix well. Set aside.
3. In mixer bowl, combine ingredients; mix well. Do not overmix; a few small lumps in the batter are acceptable.
4. Pour batter into greased pan.
5. Drop swirl mixture onto batter by spoonfuls. Cut through the batter with a spatula.
6. Bake in a conventional oven at 350ºF for 35 to 40 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Cool.
7. Drizzle with powdered sugar icing.
8. Cut into 10 rows along the long side of the pan and 8 rows along the short side.

Tips: If using a 5-lb. box of biscuit mix, reduce milk by 1/3 cup. When using the toothpick method to determine doneness, be careful to insert it only into the cake, not the swirl. The swirl will remain moist.

Nutrition Information (per serving)

Calories 240(25% from fat); Total Fat 11g (sat 2.5g, mono 5g, poly 3g); Cholesterol 25mg; Protein 7g; Carbohydrates 40g; Fiber 5g; Iron 2mg; Sodium 360mg; Calcium 51mg