Susan Ruttans Light Chocolate Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
CAKE
1 1/2 cup: Flour,
1 cup: Sugar,
1/3 cup: Unsweetened cocoa,
1 cup: Skim milk,
1 tsp: Baking soda,
1 tbsp: Vinegar,
6 tbsp: Extra light corn oil spread,
1 tsp: Vanilla,
FROSTING
1 Envelope: whipped topping,
1/2 cup: Cold skim milk,
-mix, from 5.2oz pkg.
1/2 tsp: Vanilla,
1 tbsp: Unsweetened cocoa,
FILLING AND GARNISH
1/2 cup: Sugar free raspberry jam,
Fresh raspberries,
Directions:
Heat oven to 350. Spray 2 8" round cake pans with nonstick spray.
Lightly spoon flour into measuring cup; level off. Combine flour,
cocoa and baking soda; mix well and set aside. Melt corn oil spread
in medium saucepan; stir in sugar. Remove from heat. Add 1 cup milk,
vinegar, and 1 ts. vanilla; stir until smooth. Add to dry
ingredients; stir until well blended. Pour batter into spray coated
pans. Bake at 350 15-20 minutes or until toothpick inserted in center
comes out clean. cool 5 minutes; remove from pans. Cool completely.
In small bowl, combine all frosting ingredients. Beat with electric
mixer at high speed 4 minutes or until stiff peaks form. Place 1 cake
layer on serving plate; spread with raspberry jam. Top with second
layer. Spread frosting on sides and top of cake. Garnish with
raspberries. Store in refrigerator.
Per serving: 220cal., 3g pro., 43g carb., 1g fiber, 5g fat, 1mg chol.,
200mg sod., 160mg pot., 1 starch, 1 1/2 fruit, and 1 fat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-13-95
Source from luhu.jp
Lightly spoon flour into measuring cup; level off. Combine flour,
cocoa and baking soda; mix well and set aside. Melt corn oil spread
in medium saucepan; stir in sugar. Remove from heat. Add 1 cup milk,
vinegar, and 1 ts. vanilla; stir until smooth. Add to dry
ingredients; stir until well blended. Pour batter into spray coated
pans. Bake at 350 15-20 minutes or until toothpick inserted in center
comes out clean. cool 5 minutes; remove from pans. Cool completely.
In small bowl, combine all frosting ingredients. Beat with electric
mixer at high speed 4 minutes or until stiff peaks form. Place 1 cake
layer on serving plate; spread with raspberry jam. Top with second
layer. Spread frosting on sides and top of cake. Garnish with
raspberries. Store in refrigerator.
Per serving: 220cal., 3g pro., 43g carb., 1g fiber, 5g fat, 1mg chol.,
200mg sod., 160mg pot., 1 starch, 1 1/2 fruit, and 1 fat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-13-95
Source from luhu.jp