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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Hot and sweet merge in this dark chocolate single layer cake with minimalized frosting but an abundance of flavor to make it LF LC. Taken from Cooking Light 2001. Ingredients:
1c sugar |
1/3c butter, softened |
1 large egg |
1 1/4c all-purpose flour |
6t unsweetened cocoa |
1 1/2t baking powder |
1t ground cinnamon |
1/2t ground red pepper |
1/4t salt |
3/4c 1% low-fat milk |
2t vanilla extract |
baking spray with flour |
2t semisweet chocolate chips |
Directions:
1. Preheat oven to 350*.
2. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well, Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients, stirring well with a whisk. Combine milk and vanilla. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture.
3. Pour batter into a 9-inch round cake pan coated with baking spray. Bake at 350* for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.
4. Place chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt, or microwave at HIGH 1 minute or until melted. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
5. Serving size: 1 wedge; 233 calories; 32% from fat.
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