Chocolaty Coconut Party Torte    Printer friendly recipe
Makes 16 Servings

At the holidays, some families use store-bought cake mixes to create their favorite desserts such as chocolate cake with pre-made frosting and super-rich ice cream.  For our easy recipe rescue, we traded this tempting treat for one amazing dessert without the usual helping of cholesterol-raising fats --- and some good-for-you ingredients to boot.  Here’s how we did it:

• Eliminated the cake mix, pre-made frosting, and ice cream to reduce the saturated fat and trans fats.
• Used canola oil and omega-3 eggs for heart-healthy fats.
• Used whole wheat flour for extra fiber.
• Served the cake with raspberries for added fiber, vitamin C, and antioxidants.

8 ounces semisweet chocolate chips (about 1 1/4 cups)
1/2 cup canola oil
1 cup sugar
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1/4 cup shredded coconut
5 large omega-3 eggs, beaten
Powdered sugar
2 pints fresh raspberries
Light whipped cream, optional

1. Preheat the oven to 350°F. 
2. Butter a 9-inch-diameter springform pan and dust with sugar. Set aside.  
3. Stir the chocolate chips and canola oil in a medium saucepan over low heat until melted, about 2 minutes.  Remove from the heat.
4. Whisk the sugar, flour, cocoa powder, and coconut in a large bowl until well combined.  Whisk in the eggs until well blended.  Add the melted chocolate mixture and whisk to combine.
5. Pour the batter into the prepared pan.  Smooth the top with a spatula.  Bake 35 minutes, or until a toothpick inserted in the center comes out clean. 
6. Cool completely in the pan on a rack.  Sprinkle with powdered sugar and serve with fresh raspberries and a dollop of light whipped cream as desired.

Nutrition Information: