Brownie Fudge Layer Cake Light Food

BROWNIE FUDGE CAKE (LIGHT)

Steps:

• Preheat the oven to 350°F Spray a 9-inch square baking pan with vegetable spray.
• Make cake: in small microwavable bowl, combine the chocolate chips and water. Cook on high for 30 seconds or just until the chips beging to melt. Stir the mixture until it is smooth.
• In a large bowl and using a whisk or electrical mixer, beat sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, vanilla and melted cholate.
• In another bowl, stir together the flour and baking powder. With a wooden spoon, stir the dry ingredients into the sour cream mixture just until everything is combined. Pour the mixture into a prepared pan.
• Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester comes out dry.
• Let the pan cool on a wire rack.
• Make icing: in a bowl and using a whisk or electric mixer, beat icing sugar, cocoa and water until the mixture is smooth. Spread it over the cake.

FUDGE BROWNIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
• In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
• I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.
• When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.
• Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.

YELLOW CAKE LIGHT

Steps:

• Preheat oven to 350°F.
• Spray bottoms only of 2 (9-inch) round cake pans, dust with flour & set aside.
• Beat sugar, softened butter & vanilla with electric mixer at medium speed until very well blended (about 5 minutes).
• Add eggs, one at a time, beating well after each addition.
• Mix flour, baking powder and salt together (large glass mixing cup worked well).
• Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
• Divide the thick batter into the 2 prepared pans, spreading as evenly as possible.
• Sharply tap pans on counter (to disburse any bubbles) before placing in 350°F oven.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes, remove from pans, cool completely on racks.
• Place 1 cake layer on serving plate, frost with about 1/2 cup frosting, top with remaining layer, frost sides and top.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350.
• Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
• CAKE.
• Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
• Whisk in rum until smooth.
• Cool to room temperature.
• Place sour cream in smaller bowl and add soda and salt, stir.
• Cream butter and sugar in a large bowl until fluffy.
• Beat in eggs one at a time.
• Beat in chocolate mixture until smooth.
• Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
• Spread evenly in prepared pans.
• Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
• Cool on racks for 5 minutes, turn out onto wire racks to cool.
• Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
• FROSTING.
• Sift sugar and cocoa into a large bowl.
• Beat in butter and rum, start at low speed, until smooth.
• Beat in enough milk or sour cream to make a spreadable frosting.
• Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
• Enjoy!

BANANA CHOCOLATE FUDGE LAYER CAKE (LIGHT)

Steps:

• Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
• Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
• Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
• Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
• Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.

CHOCOLATE FUDGE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 13x9, glass baking dish.
• In a bowl using an electric mixer, blend the cake mix, eggs and melted ice cream low speed for 30 seconds.
• Scrape sides of bowl.
• Then mix on medium speed for 2 minutes more.
• Fold in chocolate chips.
• Pour into pre-greased dish.
• Bake for 35-45 minutes.
• Check with toothpick after 35 minutes.
• Cake is done when toothpick comes out clean.
• Cool in pan for 10 to 15 minutes.
• Flip on to wire rack and cool completely before frosting.

HOT FUDGE BROWNIE CAKE

Steps:

• Preheat oven to 350°.
• Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl.
• Stir in milk, oil, and vanilla.
• Spread batter in a lightly greased 8-inch square pan.
• Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan.
• Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.).
• Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched.
• Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
• VARIATION: Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.
• VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.

MOCHA COFFEE CAKE - LIGHT

Steps:

• Preheat the oven to 350°F Spray a 9-inch square cake pan with Pam.
• Make topping: in a small bowl, stir together brown sugar, chocolate chips and cocoa.
• Make cake: in a large bowl, beat sugar, oil, coffee, egg, egg white and vanilla.
• In another bowl, stir together flour, cocoa, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the coffee mixture in batches, alternating with the sour cream, making two additions of dry and one of wet, and stirring just until the mixture is combined. Pour it into a prepared pan. Sprinkle with topping.
• Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester inserted in the centre comes out clean.
• Let cool on a wire rack.