The best delicious No-fat Chocolate Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this No-fat Chocolate Layer Cake recipe today!
Hello my friends, this No-fat Chocolate Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our No-fat Chocolate Layer Cake is amazingly delicious, and addictive, everyone will be asking for more No-fat Chocolate Layer Cake.
What Makes This No-fat Chocolate Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this No-fat Chocolate Layer Cake.
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3 1/4 c Unsifted flour
2 1/4 c Sugar
1 c Unsweetened cocoa powder
1/2 c Cornstarch
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
~=Basic Baking Mix Use this premeasured mix to prepare chocolate cookies,
brownies or a cake. Makes 7 cups of mix.
Sift together all ingredients. Store in tightly covered container at room
temperature. Stir before using.
~=Chocolate Layer Cake For a simple cake, spread layers with raspberry jam
and sprinkle top with confectioners’ sugar. For a more elaborate cake, add
fresh berries and Quick-Cook Fluffy Frosting.
4 egg whites 3/4 cup evaporated skim milk 1/4 cup corn syrup 1 tsp vanilla
2 cups Basic Baking Mix (recipe above) 1/3 cup seedless raspberry jam 1/2
pint fresh raspberries (optional) confectioners’ sugar (optional) OR
Quick-Cook Fluffy Frosting (optional) (recipe follows)
Preheat oven to 325~.
Beat egg whites in small bowl until soft peaks form.
Stir together skim milk, corn syrup and vanilla in large bowl. Beat in
baking mix at low speed until blended. Fold in 1/4 th egg whites until
blended. Gently fold in remaining egg whites just until incorporated.
Divide batter evenly bewteen two 8-inch round cake pans coated with
nonstick vegetable-oil cooking spray.
Bake in preheated 325~ oven for 20-25 minutes or until wooden pick inserted
in center comes out clean. Cool cakes in pans on wire rack for 15 minutes.
Turn out onto rack to cool completely.
Spread one layer with raspberry jam; sprinkle with half the fresh
raspberries, if you wish. Dust with confectioners sugar or dollop some of
frosting over jam and berries, if desired. Dust remaining layer with
confectioners’ sugar or spread with remaining frosting. Place on top of
first layer. Garnish with remaining berries, if using. Serve at once or
refrigerate up to 1 hour before serving. [They did *not* frost the sides.
The sides of the cake layers show the frosting, berries and jam oozing
through.]
[Note: the picture on the cover showed the top layer being swirled with the
frosting, dottted with berries and then, dusted with cocoa powder. This
dusting of brown cocoa powder on the white frosting looks delightful with
the brown layers showing at the sides.]
Per serving: 154 calories, 4 g protein, .39 g fat, 34 g carbohydrate, 176
mg sodium, 1 mg cholesterol.
Exchanges: 1 starch/bread, 1 fruit.
~=Quick-Cook Fluffy Icing 3/4 cup sugar 3 Tbsp water 2 tsp corn syrup 1/2
tsp vanilla 1/8 tsp salt 1 egg white
Combine all 6 ingredients in the top of a double boiler; beat until
blended. Place over boiling water. Beat at high speed for 4 5 minutes or
until soft peaks form. Scrape into medium-sized bowl. Beat at high speed
until thick and spreadable. Makes
From
Yields
7 Servings
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