Dessert can be an important part of a meal for cancer patients because it often provides plenty of calories per bite. If the patient feels too full to eat this dessert after a meal, he or she can try eating it as a snack between meals. It’s a good source of calcium and fiber.
1 cup all-purpose flour
¾ cup granulated sugar
2 tablespoons unsweetened (baking) cocoa
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped nuts
1 cup packed brown sugar
¼ cup unsweetened (baking) cocoa
1¾ cups boiling water
4½ cups vanilla ice cream
- Heat oven to 350 degrees. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in milk, oil and vanilla extract with fork until smooth. Stir in nuts. Spread evenly in pan.
- In small bowl, mix brown sugar and ¼ cup cocoa; sprinkle over batter. Pour boiling water over batter.
- Bake 40 minutes. Let stand 15 minutes. Spoon cake and sauce into individual dishes. Top each with ice cream.
In 2-quart microwavable casserole, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in milk, oil and vanilla. Stir in nuts. Spread evenly in casserole. In small bowl, mix brown sugar and ¼ cup cocoa; sprinkle over batter. Pour boiling water over batter. Microwave uncovered on medium (50 percent) for 9 minutes. Rotate casserole a half turn; microwave uncovered on high 5 to 7 minutes longer or until top is almost dry.
This recipe makes 9 servings. Each contains:
20 grams total fat (6 grams saturated fat; no trans fats)
30 milligrams cholesterol
240 milligrams sodium
310 milligrams potassium
71 grams carbohydrates
3 grams dietary fiber
7 grams protein
— Source: “Betty Crocker Living With Cancer Cookbook”
This article appears in the winter 2017 issue of Cancer Care magazine.