Chocolate Buttermilk Cake Fat Free Or Low Fat Food

HEALTHY CHOCOLATE CAKE (FAT FREE AND SUGAR FREE!)

Steps:

• Preheat the oven to 180C/350F. Line an 8-inch springform pan with parchment paper and set aside.
• In a large mixing bowl, combine your flour, granulated sweetener,cocoa powder, baking soda, and salt, and mix well.
• Add your vanilla extract, apple cider vinegar, and unsweetened applesauce and mix well. Pour the water over the top and mix until fully combined.
• Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
• Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost if desired.

CHOCOLATE BUTTERMILK CAKE (FAT FREE OR LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
• In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
• Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
• Cool the cake to room temperature.
• For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
• Top the cake with the frosting and chill for 3 hours to overnight.

REDUCED FAT BUTTERMILK CHOCOLATE CAKE

Steps:

• To make the cake, preheat oven to 350°F Lightly coat a 9-by-13-inch baking pan with nonstick cooking spray. In a bowl, combine flour, sugar, cocoa powder and baking soda. Set aside. In a large bowl, using an electric mixer on the highest speed, beat the egg whites for 90 seconds. Add applesauce, buttermilk and vanilla. Beat until smooth. Add half of the flour mixture and beat on a low setting until just mixed. Add the remaining flour mixture and beat on high for 2 minutes. Transfer batter to the prepared pan. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean and the sides of the cake begin to pull away from the pan. Remove from oven and cool completely.
• To make the frosting, beat the butter in a small bowl until smooth and fluffy. Add 1/2 cup of powdered sugar; beat on low until smooth.
• Add 1 tablespoon each of buttermilk and cocoa powder; beat until smooth. Add half of the remaining sugar, buttermilk and cocoa powder; beat well. Add remaining ingredients and beat until smooth. Spread over cooled cake. Scatter nuts evenly on top of the frosting. Slice and serve.

EASY CHOCOLATE-BUTTERMILK CAKE

Steps:

• Preheat oven to 350°F.
• Grease two 9-inch round cake pans or 10-inch Bundt pan.
• Dust pans with cocoa.
• In a large bowl, combine flour, cocoa, sugar, baking soda, and salt.
• In medium bowl, with wire whisk, mix buttermilk, oil, eggs, and vanilla until blended.
• Add buttermilk mixture to flour mixture and whisk until smooth.
• Divide batter between prepared layers or pour into Bundt pan; spread evenly.
• Bake until toothpick inserted in center comes out clean, about 30 minutes for 9-inch layers or about 40 minutes for Bundt cake.
• Cool in pans on wire racks 10 minutes.
• Run thin knife around layers to loosen from side of pan.
• Or, if using Bundt pan, run tip of knife around edge of cake to loosen.
• Invert onto racks to cool completely.
• Frost with desired frosting.

LOW FAT CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350.
• Spray two 9-inch cake pans with nonstick spray.
• In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.
• In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.
• Pour wet ingredients into dry and mix until just combined.
• Divide the batter evenly between the two cake pans.
• Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.
• Cool in the pans on a wire rack for 5-10 minutes.
• Turn cakes out onto racks and cool completely.
• Slice the rounded top off of one of the cakes to create a flat surface.
• Spread the flat surface with the raspberry jam.
• Place the other cake on top.
• Sift confectioners sugar liberally over the top.

NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
• Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
• Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

CHOCOLATE BUTTERMILK CAKE

Steps:

• Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
• In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
• Sift together flour, soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
• Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
• Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
• To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

CHOCOLATE BUTTERMILK CAKE

Steps:

• Preheat oven to 350º. Grease and flour two 9- inch cake pans.
• Sift the flour, baking soda and salt into a bowl; set aside.
• Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla, then the chocolate.
• Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
• Spoon equal amounts of batter into each cake pan, spreading it to level the top.
• Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
• Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
• Spread the frosting bctween the layers, around the sides and on top of the cake.
• For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
• If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.