2 Eggs

1 c Plus 2 t sour cream

2 c Flour

1 ts Salt

1 ts Baking powder

1 ts Baking soda

1 ts Vanilla

12 oz Semi sweet chocolate chips

1/4 c Cinnamon sugar

Cream the butter and sugar.
Add the eggs, one at a time.
Add the sour cream and vanilla.
Beat until well blended.
Sift together the dry ingredients.
I usually just blend them instead of sifting.
Add them to the creamed mixture.
Mix well .
Spoon about 1/2 the batter into a greased 10″ tube pan.
Sprinkle batter with Chocolate Chips. I use enough to ALMOST cover the batter.
Spoon the rest of the batter over the Chocolate Chips.
Sprinkle with remaining Chips and Cinnamon sugar.
Bake at 350~F for 40-45 minutes or until cake tester comes out clean.
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1 1/2 c Cocoa

1 c Heavy cream; well-chilled.

6 Eggs; room temperature.

1 1/4 c 10x sugar

3 tb 10x sugar

2 tb Cognac

1 1/2 tb Strong coffee

1.
Melt butter; stir in cocoa until smooth; cool.

2.
Whip cream in chilled steel or glass bowl until stiff; set aside.

3.
In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and

fluffy.
Mix in cognac and coffee.
Set aside.
4.
Beat the egg whites until foamy.
Gradually add remaining 10x sugar

and beat until stiff peaks form.
5.
Gently fold cocoa mixture (#1) into egg yolk mix (#3).
*Gently* fold

in egg whites (#4).
*Gently* fold in whipped cream (#2).
6. Spoon into serving bowl.
Cover and chill overnight.
Remove from

‘fridge’ about 30 minutes before serving.

1/2 c Splenda,

-granular low-cal sweetener -with sucralose 1 ts Baking powder

1/4 ts Salt

1/4 c Butter, softened

2 Eggs

1 ts Vanilla

1/2 c Unsweetened apple sauce

1/4 c Unsweetened cocoa powder

In bowl, stir together flour, sweetener, baking powder and salt; set aside.
In mixing bowl, beat butter, eggs and vanilla for 1 minute.
Add apple sauce, beat just until blended.
Fold in flour mixture just until moistened.
Using 1/3 cup of the batter, drop by spoonfuls into greased 8-inch square cake pan.
Fold cocoa powder into remaining batter just until combined.
Gently spoon batter into pan covering white batter and smoothing surface.
bake in 350F 180C oven for 15 minutes or until tester inserted in centre comes out clean.
Transfer to rack; let cool.
Per serving: about 65 calories, 2 g Protein, 4 g fat, 7 g carbohydrate Source: