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 COMMENT:
The rich and creamy texture of this cake is sinful without all of
the fat that usually accompanies a dessert of this kind. Topped
with nonfat caramel, pecans and fat free whipped topping, it is
to die for.
INGREDIENTS:
- 2 (14 ounce) cans fat free sweetened condensed milk
- egg substitute equivalent to 5 eggs
- ½ cup skim milk
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup nonfat chocolate syrup
METHOD:
In a small saucepan, place 1 can of condensed milk, label removed,
and cover with water. Boil for 4 hours in the can, replacing any
water that evaporates out. This must be done often so as not to
create a dangerous situation. When the 4 hours are up, let cool
to room temperature before opening the can to reveal a rich caramel
sauce. While the caramel is boiling, preheat oven to 350 degrees
F. Spray an 8-inch nonstick round cake pan with vegetable oil spray.
Cut a circle of parchment paper to fit the bottom of the pan. In
a large bowl, whisk together 1 can condensed milk, egg substitute,
milk, sugar, cocoa and chocolate syrup. Pour into prepared pan.
Place the pan in the middle of a larger baking pan and fill baking
pan with 1 inch of water. Bake for 40-45 minutes or until a toothpick
inserted in the center of cake comes out clean. Remove cake pan
from water and let cool on a wire rack for 10 minutes. Carefully
invert onto a plate and remove paper. Let cool for 15 minutes. Top
the cake with drizzles of the fat-free caramel sauce, nonfat whipped
topping and pecan halves or pieces to create this wonderful Turtle
Custard Cake.
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