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Categories:
cooking spray flour unsweetened cocoa baking soda salt nonfat buttermilk vanilla sugar butter egg substitute chocolate frosting cream cheese milk chocolate powdered sugar unsweetened cocoa vanilla
Viewed: 89 - Published at: 5 years agoIngredients
- Cake:
- Cooking spray
- 9 ounces all-purpose flour (about 2 cups)
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 2/3 cups nonfat buttermilk
- 2 teaspoons vanilla extract
- 1 3/4 cups granulated sugar
- 1/2 cup butter, softened
- 3/4 cup egg substitute
- Chocolate frosting:
- 1/2 cup tub-style light cream cheese, softened
- 3 tablespoons fat-free milk
- 3 ounces semisweet chocolate, melted
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla extract
Method
- Preheat oven to 350°.
- To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray. Line pans with wax paper; coat wax paper with cooking spray.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. combine flour, 3/4 cup cocoa, baking soda, and salt in a medium bowl, stirring with a whisk until blended. Combine buttermilk and 2 teaspoons vanilla in a 2-cup glass measure. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute; beat well. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Pour batter evenly into prepared pans. Bake at 350° for 38 minutes or until cake springs back when touched lightly in center. Invert cakes onto wire racks, and cool completely.
- To prepare chocolate frosting, place cream cheese and milk in a medium bowl; beat with a mixer at low speed until smooth. Beat at high speed until creamy. Add melted chocolate; beat well. Combine powdered sugar and 1/4 cup cocoa; gradually add sugar mixture to cheese mixture, beating at low speed until blended. Add 1 teaspoon vanilla; beat well 1 minute or until very creamy.
- Remove wax paper from cake. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with second cake layer, spread remaining frosting over top and sides of cake.
