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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Eggs Dutch Not, Sent 18 Servings

INGREDIENTS

—Chocolate Cream Cheese frosting—
4 oz 1/3 less fat cream cheese
2 tb Stick margarine; softened
3 tb Skim milk
3 1/3 c Sifted powdered sugar
3/4 c Dutch process cocoa or unsweetened cocoa
1 ts Vanilla
1/8 ts Salt
Cooking spray
1 3/4 c All-purpose flour
1 1/4 c Skim milk
2/3 c Granulated sugar
2/3 c Packed dark brown sugar
1/2 c Dutch process cocoa or unsweetened cocoa
1/3 c Vegetable shortening
1 ts Baking powder
1 ts Baking soda
2 ts Vanilla
1/2 ts Salt
3 lg Eggs

INSTRUCTIONS

CAKE
Prepare the Chocolate Cream Cheese Frosting: Beat first 3 ingredients in a
large bowl at high speed of a mixer until smooth. Combine sugar, cocoa and
salt; gradually add sugar mixture to cheese mixture, beating at low speed
until well-blended. Add vanilla and beat well. Cover and chill.
For Cake:
Preheat oven to 350°. Coat 2 (8-inch) round cake pans with cooking spray;
line bottoms of pans with waxed paper. Coat wax paper with cooking spray;
set pans aside.
Combine flour and remaining ingredients in a large bowl; beat at low speed
of a mixer 30 seconds or until ingredients are moist. Beat mixture at
medium speed 2 minutes or unitl well-blended.
Pour batter into prepared pans. Sharply tap pans once on the counter to
remove air bubbles. Bake at 350° for 30 minutes or until cake springs back
when touched lightly in center. Cool in pans 5 minutes on a wire rack.
Loosen layers from sides of pans using a narrow metal spatula, and turn out
onto wire racks. Peel off wax paper, and cool completely.
Place 1 cake layer on a plate, and spread with 1/2 cup Chocolate Cream
Cheese Frosting. Top with remaining cake layer; spread remaining frosting
on sides and top of cake. Cover and chill for at least 1 hour.
NOTES : Per serving: cals - 283 - 24%ff fat - 7.7g
Recipe by: Cooking Light - November/December 1997
Posted to EAT-L Digest  by The Taillons <taillon@EARTHLINK.NET> on Nov 24,
1997

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