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Canku Ota

Canku Ota Logo

(Many Paths)

An Online Newsletter Celebrating Native America


March 6, 2004 - Issue 108


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Chocolate (guilt-free)

Chocolate lovers take notice. These delicious snacks are actually guilt free!!

Brownie Snack Cake

  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 cup plain fat-free yogurt
  • 1 teaspoon vanilla extract
  • 3 large egg whites
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Cooking spray
  • 1 1/2 cups powdered sugar
  • 2 1/2 tablespoons skim milk
  • 1 teaspoon unsweetened cocoa

Preheat oven to 375°.

Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended.

Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design.

CALORIES 186 (24% from fat); FAT 5g (sat 1g, mono 1.4g, poly 2.2g); PROTEIN 2.5g; CARB 33.3g; FIBER 0.1g; CHOL 0.0mg; IRON 0.7mg; SODIUM 69mg; CALC 25mg;

Raspberry Chocolate Bars


  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 5 tablespoons butter, softened
  • 1/2 cup semisweet chocolate chips
  • 1 (10-ounce) jar seedless raspberry jam


Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.

Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.

Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.

Yield: 16 servings (serving size: 1 bar)

CALORIES 175 (30% from fat); FAT 5.9g (sat 3.4g, mono 1.8g, poly 0.3g); PROTEIN 2g; CARB 30.4g; FIBER 1g; CHOL 10mg; IRON 0.9mg; SODIUM 160mg; CALC 16mg;

Double Chocolate Cupcakes



  • 1 (18.25-ounce) package light devil's food cake mix
  • 1 cup water
  • 3 large eggs
  • Cooking spray
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup fat-free milk
  • 3 tablespoons unsweetened cocoa
  • 2 cups sifted powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons powdered sugar


Preheat oven to 350°.
Combine cake mix, water, and eggs in a bowl, and beat at medium speed of a mixer 2 minutes.

Divide batter evenly among 24 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and cool on a wire rack.

Split each cupcake in half horizontally using string or a serrated knife.

Combine chocolate chips, milk, and cocoa in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread 2 teaspoons chocolate mixture over bottom half of each cupcake; top with top halves. Sift 2 tablespoons powdered sugar over tops of cupcakes.

Yield: 2 dozen (serving size: 1 cupcake)

CALORIES 155 (17% from fat); FAT 2.9g (sat 1.1g, mono 1g, poly 0.1g); PROTEIN 2.1g; CARB 30.2g; FIBER 0.0g; CHOL 27mg; IRON 0.3mg; SODIUM 175mg; CALC 8mg;

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.

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