Thursday, January 01, 2004
16 servings
Vegetable oil cooking spray & flour
5 T vegetable oil spread
1 2/3 c sugar
1/2 c egg substitute
3 T cocoa
1 bottle (one ounce)
2 tsp vanilla
2 1/3 c cake flour
1 tsp salt
1 c low-fat buttermilk
1 tsp baking soda
1 T white vinegar

1 pkg (8oz) light cream cheese
1 tsp vanilla
2 c powdered sugar
1. Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with vegetable oil and cooking spray.
2. Combine vegetable oil spread and sugar in large mixing bowl. Beat on medium speed until well blended. Add egg substitute and beat another 1-2 minutes. Blend in cocoa, food coloring, and vanilla.
3. In medium bowl, combine cake flour and salt. Add half flour mixture to batter, alternating with buttermilk. Repeat with remaining flour and buttermilk.
4. In small bowl, combine baking soda and vinegar. Blend into batter. Pour into pans. Bake 20-25 minutes or until toothpick inserted into cake comes out clean. Cool in pans for 10 minutes. Remove and cool on wire racks.
5. Combine light cream cheese and vanilla in medium bowl. Gradually add powdered sugar, mixing on low speed.
6. Place one cake layer onto platter and spread with some of the frosting. Top with second cake layer and rest of frosting, letting frosting run down side of cake. Cover and store any leftover cake in refrigerator.
Nutrition Facts:
269 calories, 51g carbohydrate, 4g protein, 4.8g fat, 2.2g saturated fat, 7mg cholesterol, 0.5g dietary fiber, 352mg sodium
Grace Bandeh, RD LD St John Medical Center