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Categories:
cooking spray sugar light butter egg substitute flour unsweetened cocoa baking soda salt low-fat sour cream boiling water vanilla
Viewed: 37 - Published at: 2 years agoIngredients
- Cooking spray
- 2 cups sugar
- 10 tablespoon light butter, softened
- 3/4 cup egg substitute
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup low-fat sour cream
- 3/4 cup boiling water
- 1 teaspoon vanilla extract
Method
- Preheat oven to 350°.
- Coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
- Beat sugar and butter at medium speed of a mixer until well-blended. Gradually add egg substitute; beat well. Combine flour, cocoa, baking soda, and salt in a bowl. With mixer running at low speed, add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir in boiling water and vanilla.
- Pour batter into prepared pans. Bake at 350° for 35 minutes or until cake springs back when touched in center. Loosen layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool.
- Place 1 cake layer on a plate; spread with 1/2 cup Chocolate Frosting. Top with other cake layer; spread remaining frosting over cake.
