Take some calories out of Grandma's coffee cake

Dear Ms. Jones: I enjoy reading your column in the newspaper. This is my husband's grandmother's recipe, and it is his favorite coffee cake. As you can see, the ingredients are full of calories. I would appreciate it if you could help me make a reduced-fat recipe out of this. —Madeline, San Diego

Dear Madeline: Oh, aren't Grandma's recipes wonderful?

I am guessing that she was not from this country, hence the measurements. I added the American equivalents for those who want to make the original version. There is really no reason to add all that extra fat, as the new version is very good.

I'm betting that your husband will like this just as much as the original. The texture is great, and the chocolate, rum and orange are all still there.

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GRANDMA'S COFFEE CAKE

Mixture 1:

8 tablespoons cocoa (1/2 cup)

4 tablespoons sugar (1/4 cup)

6 tablespoons water or rum (1/4 cup plus 2 tablespoons)

Boil mixture until it thickens, then add 1 stick (1 cup) unsalted butter. Stir the mixture well and let it cool down.

Mixture 2:

10 egg yolks

200 grams sugar (1 cup)

Little bit of salt

10 tablespoons vegetable oil (5/8 cup)

4 tablespoons rum or brandy (1/4 cup)

2 teaspoons baking powder

2 tablespoons vinegar

2 tablespoons water

Orange peel

Mixture 3:

10 egg whites

350 grams sugar (1 2/3 cups)

Preheat oven to 350. Combine mixture 2, mixture 3 and 500 grams (4 cups) of flour (only flip and mix lightly in one direction). Pour 80 percent into a baking pan. Mix the other 20 percent with mixture 1 (the chocolate mixture). Pour the new chocolate mix into the baking pan (don't stir or mix with the previous mixture in the pan; let it sink down by itself). Bake 35 minutes at 350 degrees.