| 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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