Heavenly Chocolate Cake (Low Fat)
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Ingredients
1 cup | all purpose flour | 1/2 cup | whole wheat flour | 1/3 cup | cocoa (unsweetened) | 1 tsp. | baking powder | 1/2 tsp. | baking soda | 1 cup | evaporated skim milk | 1/4 cup | firmly packed brown sugar | 1/4 cup | 2 plus tbsp. light corn syrup | 1 tbsp. | 1 plus tsp. vegetable oil | 3 | egg whites | 1 tsp. | vanilla extract | 1/4 tsp. | almond extract | 2 tbsp. | fruit-only raspberry spread (optional) | 1 tsp. | confectioners' sugar (optional) |
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Instructions
Preheat oven to 350 degrees F.
Spray a 9-inch nonstick cake pan with nonstick cooking spray.
In a large bowl, combine both types of flour, cocoa, baking powder, and baking soda. Mix well.
In another bowl, combine remaining ingredients except optional ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture. Mix until all ingredients are moistened. Spoon into prepared pan.
Bake 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool 5 minutes in pan on a wire rack, then invert onto rack to finish cooling.
If desired, cut cooled cake in half horizontally and spread raspberry spread over bottom half. Replace top. Just before serving, sprinkle with 1 tsp. confectioners' sugar on each serving. Makes 8 servings.
214 calories per serving, 3 g. of fat, 1 mg. cholesterol, 7 g. of protein, 42 g. carbohydrate.
source..Lean and Luscious
Author's Comments
Replacing part of the sugar with corn syrup adds moistness to this chocolatey cake.
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