Less Fat, Still Ono

By Barbara Burke
and Joannie Dobbs

Wednesday, September 19, 2001

Candy cake creation
still a hit

Candy cakes combine the best of two culinary treats and always get great reviews, based on the wonderful richness of the cake and the crunchy yet smooth icing. Without a doubt the original Chocolate Candy Cake was very good, but we think you will like the Less Fat, Still Ono version just as much.

The original cake has 7 grams of fat, 4 grams saturated fat and 150 calories for one piece out of a 9-by-13-inch single-layer cake that's been cut into 32 pieces. The original icing for same-size cake piece has 2 grams of fat, 1 gram saturated fat and 60 calories.

Still Ono Candy Chocolate Cake

(Original ingredients in parentheses)

1/4 cup butter plus 1/4 cup applesauce and 1 3-ounce package of chocolate instant pudding mix (1 cup butter)
2 cups sugar
1 teaspoon vanilla
3/4 teaspoon almond extract
2 large eggs
2-1/2 cups cake flour
2 teaspoons baking soda
1 cup baking cocoa
1/2 teaspoon salt
2 cups buttermilk (2-1/4 cups)

Preheat oven to 350 degrees and grease and flour a 9-by-13-inch pan.

Cream butter, applesauce, pudding mix and sugar together. Mix in vanilla and almond extracts, then add 1 egg at a time.

Sift cake flour, baking soda, cocoa and salt together. Then mix flour mixture, sugar mixture and buttermilk until smooth. Pour into prepared baking pan and bake 45 to 55 minutes. Toothpick inserted into center of cake should come out clean.

While cake is baking, prepare frosting.

Approximate nutritional analysis, per slice of cake only (based on 32 slices): 120 calories, 2.5 g total fat, 1 g saturated fat, 20 mg cholesterol, 200 mg sodium, 24 g carbohydrate, 2 g protein.*


1 (43 grams) bar Nestle Crunch Candy Bar (3 bars)
1/4 cup Rice Krispies
2-1/4 cup powdered sugar
3 tablespoons cocoa powder
2 tablespoons softened butter
5 tablespoons buttermilk (3 tablespoons milk)

Crush candy bar and mix with Rice Krispies. Set aside.

Sift sugar and cocoa powder together, then add butter and buttermilk to dry ingredients. Beat until creamy, but not thin.

As soon as cake comes out of the oven, spread icing quickly. Add crushed candy and Rice Krispies on top while icing and cake are still hot, so candy melts into the frosting.

Approximate nutritional analysis, per serving: 50 calories, 1 g total fat, 0.5 g saturated fat, less than 5 mg cholesterol, 20 mg sodium, 10 g carbohydrate, 0.5 g protein.*

If you want a lower-fat makeover of your recipe, mail recipes to Recipe Makeover, Features Department, Honolulu Star-Bulletin, P.O. Box 3080, Honolulu, HI 96802. Or email to using Recipe Makeover as your subject title. Make sure to include your name and phone number or email address.

Health Events

Barbara Burke is a Hawaii-Pacific University instructor who has been teaching
and writing about food and nutrition since 1975.

Joannie Dobbs, Ph.D., C.N.S., is a food and nutrition consultant
and owner of Exploring New Concepts, a nutritional consulting firm.
She is also responsible for the nutritional analyses
indicated by an Asterisk (*) in this section.

E-mail to Features Editor

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