Light Chocolate Cake
Photo: Omer Wazir (CC BY-SA 2.0)
A lower-fat two-layer chocolate cake made with corn oil spread and skim milk, paired with a whipped light cocoa frosting.
Directions
- Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan, stir. Add dry ingredients, whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. 12 servings.
- Light Cocoa Frosting
- In small mixer bowl, stir together 1 envelope dry topping mix, 1/2 cup cold skim milk, 1 tbsp cocoa and 1/2 tsp vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.
- Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray.
- In a bowl, stir together the flour, cocoa, and baking soda.
- In a saucepan, melt the corn oil spread and stir in the sugar. Remove from heat.
- Add the milk, vinegar, and vanilla to the mixture in the saucepan; stir.
- Add the dry ingredients and whisk until well blended.
- Pour evenly into the pans. Bake 20 minutes, or until a wooden pick inserted comes out clean. Cool.
- Fill and frost the top. Refrigerate. Makes 12 servings.
- For the Light Cocoa Frosting: in a small mixer bowl, stir together 1 envelope dry topping mix, 1/2 cup cold skim milk, 1 tablespoon cocoa, and 1/2 teaspoon vanilla extract. Beat on high speed of mixer about 4 minutes, or until soft peaks form.
Goes well with
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