This holiday season, let’s not limit ourselves to the usual buttered-down treats. Sweet favorites are now possible for you and your guests. They will be full of rich flavor, but less saturated fat.
One way to reduce your saturated fat intake and make your holiday baking better is by using I Can’t Believe It’s Not Butter!® Cooking & Baking Sticks in your recipes. They are butter-like in taste and texture, with half the saturated fat of butter and zero grams of trans fat per serving. They also contain a mix of soybean and canola oils which makes them an excellent source for omega-3 ALA.
I Can’t Believe That It’s Not Butter is also available. Cooking & Baking Sticks in all of your favorite butter recipes. You can make your baking even better by substituting it for the exact amount of butter you need. Try this delicious brownie torte. You can also visit www.bakeittobelieveit.comThis and many other delicious recipes are available.
Fudgy Brownie Torte
16 servings
Prep Time: 10 min, Cook Time 25 minutes, Chill Time 1 hour
1/2 cup plus 2 teaspoons I’m Not Sure It’s Butter! Cooking & Baking Sticks
1 1/2 cups semisweet chocolate chips. Divided
2 tablespoons unsweetened cocoa butter
1 cup sugar
2 large eggs slightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup heavy whipping cream
Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch round cake pan in nonstick cooking spray. Line the bottom with waxed papers and spray again.
Half a cup of I Can’t Believe it’s not Butter. Cooking & Baking Sticks, 1 cup chocolate chips and the cocoa in 3-quart saucepan over low heat, stirring occasionally. Once the heat has been turned off, add sugar, eggs, vanilla, and salt. Mix flour in until well combined. Put in the prepared pan.
Bake for 25 minutes or until a toothpick inserted in the middle comes out almost clean. Allow to cool on a wire rack. Allow to cool in the pan.
In a 1-quart saucepan, heat cream until it reaches boiling point. Remove from heat, then stir in remaining 1/2 cup chocolate chips and 2 teaspoons Cooking & Baking Stick until melted. Allow to cool, stirring occasionally.
Lay the cake rack on waxed parchment. Then, spread the chocolate mixture over the cake. Allow to cool in the refrigerator for about an hour. Garnish with raspberries if desired.
Spread 1 79% vegetable oil. It contains 11g fat (3.5g saturated). Per serving: Fat, 0g Trans Fat
2 500mg omega-3 ALA per serve, or 38% of the daily recommended intake (1300 mg).