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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1/2 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:

1/4 c Maple syrup 4 c Whole wheat pastry flour

2 tb Yeast 1 1/2 c Rye flour

4 Eggs, at room temperature 1/2 c Corn meal

1/4 c Molasses 1 Egg

1 tb Instant coffee 1 tb Water

Combine warm water and maple syrup; sprinkle on yeast; set aside.
Using a whisk, blend eggs, molasses, and coffee.
Add carob powder and 1/2 of flour.
Beat until smooth.
Using a wooden spoon, mix in rye flour and corn meal; beat thoroughly.
Gradually add remaining flour.
Turn onto floured work surface and knead 15 minutes.
Place in lightly oiled bowl; turn dough so top is also oiled.
Cover with a towel and let stand for 1 hour.
Turn out, punch down, and knead for 3 minutes.
Form into round loaves.
Place on lightly oiled cookie sheets.
Combine egg and water; use to brush loaves.
Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until thunking sound is made when bread is hit with a knuckle.
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