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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Tip: You can use cooking spray and 1 teaspoon of flour to dust the pan if baking spray isn't available. Ingredients:
3/4 cup stick margarine, softened |
1 1/2 cups sugar |
2 large eggs |
2 large egg whites |
1 1/2 cups low-fat buttermilk |
1 teaspoon baking soda |
3 1/2 cups all-purpose flour |
3/4 cup unsweetened cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
baking spray with flour |
1 teaspoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Cream margarine, and gradually add sugar, beating well at medium speed of a mixer. Add eggs and egg whites, 1 at a time, beating well after each addition.
3. Combine buttermilk and baking soda; stir well. Set aside. Combine flour, cocoa, baking powder, and salt; stir well. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in vanilla.
4. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Sift powdered sugar over top of cake.
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