I have been hunting for a recipe for a Low-fat Chocolate Cake?!
Please be honest and only give me ones you have tried, please.
Answers: and was wondering if anyone had a recipe that you had TRIED AND IT WAS GOOD. I ONLY WANT RECIPIES that you have tried and it was good. Can you help me out here?
Please be honest and only give me ones you have tried, please.
This is a very, very good cake. I have made it many times and my family loves it. I PROMISE. You just try it and see.
Low Fat Chocolate Cake
6 egg whites, whipped
1 c sugar
1 tbsp vanilla
1/3 c cocoa powder
3/4 c flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 c marshmallow cream
Directions:
Preheat oven at 325. Prepare a 8" square pan with cooking spray and flour. In a mixing bowl, combine cocoa powder, flour, salt, baking powder, and baking soda. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 30 minutes.
nfd?
LOW - FAT CHOCOLATE CAKE
1 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 c. butter
1 1/2 c. sugar
1/2 tsp. vanilla
1 egg
1 egg white
1/2 c. plain low-fat yogurt
1 c. cold water
1/4 c. seedless red raspberry preserves
Sifted powdered sugar
Lightly grease and flour 2 (8 x 1 1/2 inch or 9 x 1 1/2 inch) round baking pans.
Stir together flour, cocoa powder and baking soda. In a large mixer bowl beat butter with electric mixer on medium speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg and egg white, one at a time, beating 1 minutes after each. Stir in yogurt. Add dry ingredients and cold water alternately to beaten mixture. Beat on low speed after each addition just until combined.
Pour batter into baking pans. Bake in a 350 degree oven for 25 to 30 minutes for 8 inch layers or until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Then remove from pans; cool. To assemble place one layer on a serving plate; spread with preserves; top with second layers. Top with sifted powdered sugar. Makes 12 servings.
Nutritional information per serving: 277 calories, 49 grams protein, 47 grams carbohydrate, 99 grams fat (29 percent of calories from fat), 18 milligrams cholesterol, 175 milligrams sodium. U.S. RDA: 13% vitamin A, 13% thiamine, 13% riboflavin.
LOW FAT CHOCOLATE FUDGE CAKE
1 chocolate fudge cake mix
1 1/2 c. water
1/3 cup apple sauce
2 egg whites
Put the above in large bowl and beat on low speed 40 seconds. On medium speed, beat 2 minutes. (The apple sauce takes the place of the added shortening and makes the cake moist.) Pour into two round 9 inch cake pans which have been sprayed with Pam. Bake 32 to 37 minutes at 350 degrees. Let cool ten minutes. Turn on wire racks and finish cooling.
Peppermint Icing:
2 c. sugar
1/3 c. water
1/2 c. light corn syrup
2 egg whites, stiffly beatten
1 tsp. peppermint extract
Combine sugar, water and corn syrup. Cook to soft ball stage. Pour 1/2 of the syrup over the egg whites, beating constantly. Cook the remaining syrup to a hard ball stage and pour that over the egg whites and syrup. Pour slowly, beating as you pour. Beat until spreading thickness. You may use other cake mixes the same.