Low Fat Chocolate Orange Cake Food

CHOCOLATE ORANGE CAKE - VERY LOW FAT

Steps:

• Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.
• Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.
• When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.
• Makes 16 servings.

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 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.

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. 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.
• Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
• Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

LOW FAT CHOCOLATE ORANGE CAKE

Steps:

• Preheat the oven to 350°F
• Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
• In a medium bowl, beat the egg for 2-3 minutes at medium speed.
• Add sugar gradually till the mixture is pale yellow and is thickened.
• Add remaining ingredients except the garnishes.
• Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
• Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.

LOW FAT CHOC-ORANGE CAKE

Steps:

• Preheat oven to 180deg C.
• Beat egg whites and sugar together for 1 minute.
• Stir baking soda into apple sauce (it will bubble slightly) and then add to bowl.
• Gently fold in flour, rind and choc chips alternately with orange juice.
• Pour into prepared loaf tin.
• Bake 30- 35 minutes or until toothpick comes out clean.

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.