Low Fat Chocolate Mocha Cake Food

FAT-FREE CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 inch square pan with nonstick spray.
• Combine dry ingredients in a large bowl.
• In a small bowl, whisk wet ingredients together.
• Blend well.
• Add liquids to dry ingredients, whisking until smooth.
• Bake 35-40 minutes, or until done.
• Cool completely.
• Frost, if desired.

NO-FAT MOCHA CAKE

Steps:

• Preheat oven to 350°F. Line bottom of 9-inch-diameter cake pan with 1 3/4-inch-high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess.
• Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking powder and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended, about 1 minute. Mix in dry ingredients. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn out onto plate. Peel off paper and cool completely.
• Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving.

LOW FAT CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9" tube pan with nonstick spray and dust with flour.
• In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
• Stir in the sugar, honey, egg yolk, and vanilla until blended.
• In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
• Add to chocolate-honey mixture.
• Sift together flour, baking soda and baking powder and add to the wet mixture.
• Stir well.
• With an electric mixer, beat the egg whites until frothy.
• Add the cream of tartar and continue to beat until stiff.
• Fold the egg whites gently into the batter.
• Pour the batter into the pan.
• Bake for 45-55 minutes or until a toothpick inserted comes out clean.
• Cool for 30 minutes on a rack.
• Unmold and cool to room temperature.
• Combine all the glaze ingredients in a bowl.
• Mix thoroughly and let stand 5 minutes.
• Spread the glaze over the top of th cake.

LOW-FAT MOCHA ANGEL CAKE

Steps:

• Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
• Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
• Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
• Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

LOW FAT MOCHA FROSTING

Steps:

• Mix all ingredients together until smooth, adding additional sugar (if needed) to make it spreadable.

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!).

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.