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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I searched & searched for a from scratch chocolate cake that wouldn't fail me...this is it! Original from Hershey's Fabulous Desserts 1990 (i've made a few adaptions and used advice from my mum & sister) Ingredients:
2 cups unbleached flour |
3/4 cup cocoa powder |
1 1/4 teaspoons baking soda |
1 cup reduced fat margarine |
1 1/2 cups sugar |
2 egg whites |
1 teaspoon vanilla |
1 1/3 cups coffee, room temp |
2/3 cup plus 1 tbsp. reduced fat margarine |
1/2 cup cocoa powder |
2 cups powdered sugar |
3 -5 tablespoons low-fat milk |
1/2 teaspoon extract, of choice |
Directions:
1. Cake:.
2. Preheat oven to 325F and spray two, 9 inch rounds with cooking spray.
3. In a medium bowl stir together flour, cocoa and baking soda; set aside.
4. In a large bowl cream margarine and sugar using a mixer. Beat in egg white, one at a time. Stir in vanilla.
5. Next, add the flour mix alternately with coffee, *stirring* between each addition.
6. Then, using the mixer, beat batter for 4-5 min's and pour evenly into prep'd pans. Bake for 25-35 min's (do a toothpick test at 25 min., cook additional min's if needed) Cool cakes until room temp - this works best if left over night.
7. Icing:.
8. In a medium bowl beat all ingredients until spreading consistency. Keep in fridge unti ready to use.
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