CHOCOLATE CAKE WITH CHOCOLATE FROSTING
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
LIGHTER CHOCOLATE CAKE WITH CHOCOLATE ICING
You'd never guess that this rich-tasting, light-textured sponge is lower in fat, calories and sugar thanks to ground almonds and yogurt
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Cuts into 10 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 18cm round sandwich cake tins with baking parchment. Melt the butter and set aside to cool. Mix the flour in a large bowl with the cocoa powder, baking powder, both sugars and ground almonds. Stir the yogurt and vanilla into the beaten eggs. Pour this into the dry mixture along with the melted butter and oil. Briefly stir until just mixed, creamy and smooth. Do not overbeat.
- Spoon the mixture evenly between the two tins and level the surfaces. Bake for 20 mins until risen and starting to come away from the sides of the tin. Remove from the tins, peel off the parchment and leave the cakes to cool on a wire rack.
- Meanwhile, make the icing. Melt the chocolate in a bowl set over a pan of gently simmering water. Remove the bowl from the pan and leave the chocolate to cool. Sift the icing sugar and cocoa into a separate bowl. Add the butter and milk, and beat until smooth. Beat in the cream cheese and quark, then stir in the cooled, melted chocolate.
- When the cakes are cold, use half the icing to sandwich both cakes together. Spread the rest of the icing on top in fluffy folds, then decorate with sugared almonds, if you like.
Nutrition Facts : Calories 269 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31.3 grams carbohydrates, Sugar 20.4 grams sugar, Fiber 1.4 grams fiber, Protein 8.1 grams protein, Sodium 0.6 milligram of sodium
LIGHT AND CREAMY BROWN SUGAR AND CHOCOLATE FROSTING
A great alternative for greasy frosting. This recipe is really more like whipped cream, but still has that great frosting taste!
Provided by PURPLEMAGGOT
Categories Desserts Frostings and Icings Chocolate
Yield 2
Number Of Ingredients 4
Steps:
- Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 33.2 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 14.4 g, Sodium 32.1 mg, Sugar 27 g
LIGHT CHOCOLATE CAKE
Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.-Celeste Clarke, Wilmot, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.
Nutrition Facts :
LIGHT CHOCOLATE CAKE
Light in both color and texture, this cake uses a surprise ingredient and goes well with ice cream. It's somewhat reminiscent of gingerbread.
Provided by T.O.M.
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the frosting (Yes, the frosting!) and eggs in mixer bowl. Mix at medium until combined.
- Gradually add cocoa, flour, baking powder, and salt while continuing to mix. Scrape bowl as needed.
- Add vanilla, scrape sides of bowl, and mix once more.
- Coat a 6" x 10" (or 8" square) baking dish with floured baking spray.
- Batter will be stiff. Pour and scrape it into the baking dish. Spread with a spatula.
- Bake at 350 for 30 minutes.
- Cool 20 to 30 minutes and serve warm with vanilla ice cream.
LIGHT CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE ICING
It's a chocolate cake with the health benefits of eating a whole carrot per serving! This low fat makeover of Recipe #83099 has only 19% of the fat and 14% of the cholesterol, but all of the carrot cake-like texture with coconut and walnuts. To us, this tastes much better than the original which has a strong flavor of vegetable oil. If you think you may be tempted to overindulge, a half recipe fits perfectly in an 8-inch square pan.
Provided by FLKeysJen
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 20
Steps:
- CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
- In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
- Add flour mixture all at once, mixing just until evenly combined.
- Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
- Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
- Let cool.
- TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
- Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
- Spread over the cooled cake.
Nutrition Facts : Calories 394.3, Fat 6.2, SaturatedFat 2.9, Cholesterol 10.1, Sodium 528.7, Carbohydrate 81.3, Fiber 4.6, Sugar 54.3, Protein 9
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