Light Chocolate Cake With Frosting |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Replacing most of the butter with fat-free vanilla yogurt and prune puree helps reduce the fat while keeping the cake dense and moist. Ingredients:
cooking spray |
1/2 cup unsweetened cocoa powder, plus |
1 -2 tablespoon unsweetened cocoa powder, for dusting |
2 cups organic all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1 teaspoon sea salt |
1/2 cup bittersweet chocolate or 1/2 cup chocolate chips |
1/4 cup unsalted butter |
3 tablespoons strong brewed coffee or 3 tablespoons espresso |
2 teaspoons vanilla extract |
1 1/3 cups evaporated unbleached cane sugar |
1 (8 ounce) container non-fat vanilla yogurt |
1/2 cup prune puree |
1 large egg |
2 large egg whites |
3/4 cup nonfat milk |
1/2 cup fat free cream cheese |
1/4 cup unsalted butter, room temperature |
2 teaspoons vanilla extract |
1/3 cup unsweetened cocoa powder |
3 tablespoons espresso or 3 tablespoons dark roast brewed coffee |
2 1/2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350°F Spray bottom of a 9X13 baking pan with cooking spray and dust lightly with cocoa powder. Set aside.
2. Sift together flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
3. Melt chocolate chips and butter over a double boiler. Stir in coffee and vanilla. Set aside to cool.
4. Mix together sugar, yogurt, prune puree, whole egg and egg whites with a mixer. Add melted chocolate and mix until smooth. Add flour mixture and milk alternately, mixing well after each addition.
5. Pour batter into baking pan. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Allow to cool completely before frosting.
6. FOR FROSTING: Beat cream cheese and butter together. Add vanilla, cocoa and espresso. Mix until smooth. Add half the sugar, mix well. Add the rest of the sugar, mix until smooth.
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