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Chocolate Pecan Evoo Tea Cake

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Chocolate Pecan EVOO Tea Cake
2011-02-22 Desserts
4 88

A delicious cake using olive oil in place of butter. Hot cocoa mix adds an extra kick of chocolate flavor.

  • Servings: 8 medium or 12 small servings


Cooking Spray
Flour, for dusting pan
1 Cup
All-purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
⅛ tsp Salt
½ Cup
Hot Cocoa Drink Mix, such as swiss miss or nestle's
⅓ cup Extra Virgin Olive Oil
Egg White
⅓ cup Plain Fat-free Yogurt
½ cup Semi-sweet Chocolate Chips, chopped in nut grinder
½ cup Broken Pecan Pieces
Glaze - 1/4 Cup Powdered Sugar, ⅛ tsp. vanilla, ¼ tsp. water


Preheat oven to 350 degrees F.

Spray 10" pie pan with cooking spray and lightly dust with flour. In large mixing bowl, combine flour, baking powder, baking soda, salt, and cocoa mix. In smaller bowl, whisk together until smoooth, the olive oil, egg, egg white, and yogurt. Make a well in center of dry ingredients and stir in the liquid ingredients. Fold in the chopped chips and pecan pieces. Spread batter evenly in pie tin. Bake 22-25 minutes or until tests done; do not overbake. For glaze, mix powdered sugar, vanilla, and water. Drizzle glaze over cooled tea cake.

Helpful Tips:

Be sure all dry ingredients are thoroughly blended before adding the well mixed oil, egg and yogurt. This will prevent over-beating the batter.