Guilt-free Chocolate Cake With Silken Cocoa Frosting Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
For the cake:,
1 3/4 cup: + 2 t. all-purpose flour, unsifted
1/2 cup: Unsweetened cocoa,
1/2 tbsp: Baking soda,
9 tbsp: Canola, or other vegetable oil
1 1/2 cup: Sugar,
1: Egg white,
1 1/2 cup: Nonfat milk,
1 1/2 tbsp: White vinegar,
1 tsp: Vanilla extract,
For the frosting:,
2/3 cup: Cocoa, sifted
1/2 cup: Sugar,
1/3 cup: Cornstarch,
1 cup: Nonfat milk,
1/2 tsp: Vanilla extract,
For the fruit layer:,
Raspberries, sliced strawberries
, or other seasonal berries and fruits
Directions:
Recipe by: WWW - "The Egg" Preheat the oven to 350F. Lightly coat with
vegetable cooking spray two 9-i
Sift together the flour, cocoa, and baking soda into a bowl. In a large bow
Add the dry ingredients and milk mixture alternately in three parts to the
Divide the batter evenly between the two prepared pans and bake about 20-25
Prepare the frosting by mixing the cocoa and sugar together in a stainless
Place the mixture in the top of a double boiler and stir constantly until t
Trim the top of the cake and spread a thin layer of frosting over one of th
NOTES: Andrew Sutton, Executive Chef of one of the Wine Countrys most eleg
SOURCE: Auberge Du Soleil, P. O. Drawer B, 180 Rutherford Hill Road, Ruther
Source from luhu.jp
vegetable cooking spray two 9-i
Sift together the flour, cocoa, and baking soda into a bowl. In a large bow
Add the dry ingredients and milk mixture alternately in three parts to the
Divide the batter evenly between the two prepared pans and bake about 20-25
Prepare the frosting by mixing the cocoa and sugar together in a stainless
Place the mixture in the top of a double boiler and stir constantly until t
Trim the top of the cake and spread a thin layer of frosting over one of th
NOTES: Andrew Sutton, Executive Chef of one of the Wine Countrys most eleg
SOURCE: Auberge Du Soleil, P. O. Drawer B, 180 Rutherford Hill Road, Ruther
Source from luhu.jp