Low Fat Chocolate Layer Cake Food

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.

EXTREME LOW-FAT CHOCOLATE CAKE

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

LOW-FAT CHOCOLATE CAKE

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

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.

LOW FAT CHOCOLATE SPONGE CAKE

Steps:

• Preheat oven to 350/gas 4.
• Grease and flour a nine inch round cake tin, set aside.
• Sift dry ingredients into a large bowl and thoroughly combine.
• In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
• Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
• Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
• Pour into prepared nine inch cake tin and bake for thirty five minutes.
• Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
• NB. Should you want a chocolate/orange cake, add the grated rind of one orange then substitute 1/4 cup of fresh orange juice for the water part of the recipe.

LOW-FAT CHOCOLATE RASPBERRY TRIFLE

Steps:

• Make pudding according to package directions, using skim milk, and set aside.
• Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
• Cut or tear angel food cake into 2 inch chunks.
• Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
• Top with 1/3 of remaining raspberries.
• Spoon 1/3 of whipped topping onto raspberries and cake.
• Repeat layers two more times.
• Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
• Garnish with dollop of pudding and reserved raspberries.
• Refrigerate 4 hours for best flavor.