- Servings: 8 medium or 12 small servings
|Flour, for dusting pan|
|1 tsp||Baking Powder|
|¼ tsp||Baking Soda|
|Hot Cocoa Drink Mix, such as swiss miss or nestle's|
|⅓ cup||Extra Virgin Olive Oil|
|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.
Be sure all dry ingredients are thoroughly blended before adding the well mixed oil, egg and yogurt. This will prevent over-beating the batter.