Black Ginger Cake Low Fat Food

HEALTHY - BLACK DEVILS FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil.
• In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter.
• Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.
• Servings: 20.

BLACK GINGER CAKE (LOW FAT)

Steps:

• Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
• Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
• In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
• Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
• Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.

GINGER CAKE

Steps:

• Grease and line a 20cm square cake tin or a 2lb loaf tin.
• Pre-heat oven to 170c/gas mark 3. I've got a fan oven to I set mine to 160c.
• Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
• Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
• Pour the batter into the prepared tin and bake for 50-55mins (fan oven I would say 40-45mins) until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.

LOW FAT DUMP CAKE

Steps:

• spread pie filling in 9 X 13" pan.
• spread chocolate cake mix on top of pie filling.
• pour cola over cake mix.
• Cover and bake at 350F for 20 minute Uncover and bake an additional 25 minutes.
• Serve with fat free cool whip or vanilla ice cream.

LOW-FAT CHERRY-ALMOND ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
• To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.

BLACK CURRANT CHEESECAKE

Steps:

• Put a pan on low heat and melt the butter.
• Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
• Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
• Put in fridge to cool.
• Pour the double cream into a bowl and whisk until stiff but don't let curdle.
• Stir in the cream cheese.
• Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
• Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
• Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
• Slice up the Kiwi and serve with kiwi and a few whole black currants.
• Return to fridge until ready to serve.
• Consume!

LIGHT BLACK FOREST DESSERT

Steps:

• In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended. , In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping.

HEALTHIER SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Combine flour and baking powder, and add to butter mixture, mixing well. Stir in milk until batter is smooth. Pour or spoon batter into prepared pan.
• Bake in preheated oven until cake springs back to the touch, 30 to 40.

LITTLE BLACK FOREST CAKES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.
• Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.
• Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.
• Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.

LOW FAT BLACK FOREST-LIKE CAKE

Steps:

• You may make this in either in individual dishes or in a larger container, depending on how much you want to make.
• Line the bottom of your dish with chocolate wafers.
• On top of those put a layer of cool whip.
• Then place wafers on top.
• Place layer of pie filling on wafers.
• More cool whip.
• More wafers.
• I think you get the idea.
• When finished, place in the refrigerator for at least 4 hours. This will ensure the wafers soften and turn into a cake-like substance.
• ENJOY!