Don't forget to use as many organic ingredients as possible
 

Mix frosting ingredients together. Frost cake while still hot.

Ingredients:

Natural Cooking spray
2 teaspoons all-purpose organic flour

Cake:
2 cups all-purpose organic flour (can split regular organic flour plus 1 cup organic whole wheat pastry flour)
2 cups granulated organic sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup Non trans-fat butter substitute
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk (or 1 1/2 tsp. lemon juice or vinegar to make 1/2 cup or 1/2 cup plain organic yogurt or sour cream)
1 tablespoon vanilla extract, divided
2 large eggs

Frosting:
6 tablespoons Non trans-fat butter substitute
1/3 cup 2% organic milk
3 cups powdered sugar organic
1/4 cup chopped pecans or walnuts, toasted


Preparation:

Preheat oven to 375°.
Coat a 13 x 9-inch pan or jelly roll pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup Non trans-fat butter substitute, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring often. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk or substitute, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons Non trans-fat butter substitute, 2% milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla, add nuts. Spread over hot cake. Cool completely on wire rack.

Yield:
20 servings (serving size: 1 slice)
 

• Preheat oven to 350
• Grease 9" springform pan with 1 tablespoons of non trans-fat butter substitute or
  natural cooking spray
• In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
• Use mixer to beat yolks together with sugar and vanilla
• Beat whites and salt together until stiff
• Fold chocolate mixture into yolk mixture a little at a time
• Fold in egg whites
• Pour into pan
• Bake 40 minutes until spongy
• Remove from oven, remove springform, cool completely
• When cake is cool, prepare frosting
• Top with raspberry sauce and whipped cream

Raspberry and Orange Juice Sauce:

1/2 pt. fresh raspberries
1/4 c. water
1/2 c. sugar
1 cup seedless raspberry jam
2 tablespoons orange juice

Place raspberries, sugar, and 1/4 cup water in a small saucepan,  bring to a boil, lower heat, and simmer for 4 minutes, add jam and orange juice. Whisk until smooth. Pour the cooked raspberries into the bowl of a food processor and process until smooth. Strain the sauce and chill. Serve cake with sauce and whipped cream. Garnish with fresh raspberries.
 

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