Low Fat Chocolate Layer Cake Recipe
🕒 Cook Time: 20 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 30 minutes
🥧 Servings: 8 slices
Description:
Indulge guilt-free in this low-fat chocolate cake! Moist and flavorful, it owes its delightful texture to nonfat buttermilk and prune baby food. Who knew low-fat could taste this good?
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 cups | Flour |
| 1 cup | Cocoa powder |
| 2 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1 1/3 cups | Granulated sugar |
| 1 1/4 cups | Fat-free buttermilk |
| 3/4 cup | Prune puree or baby food |
| 4 | Egg whites |
| 1 tsp | Vanilla |
| 1/2 cup | Confectioners’ sugar |
Instructions:
- Preheat oven to 350°F (175°C).
- Prepare pans: Spray two 9-inch cake pans with nonstick spray.
- Mix dry ingredients: In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and granulated sugar.
- Combine wet ingredients: In another bowl, whisk together the buttermilk, prune puree or baby food, egg whites, and vanilla.
- Combine ingredients: Pour the wet ingredients into the dry mixture and mix until just combined.
- Divide batter: Evenly divide the batter between the two cake pans.
- Bake: Place the pans in the preheated oven and bake for about 20 minutes, or until the tops are springy and a knife inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans on a wire rack for 5-10 minutes.
- Transfer cakes: Turn the cakes out onto racks and let them cool completely.
- Prepare layers: Slice the rounded top off one of the cakes to create a flat surface.
- Layer cakes: Spread raspberry jam over the flat surface of one cake, then place the other cake on top.
- Finish: Sift confectioners’ sugar liberally over the top of the assembled cake.
Enjoy your delicious and guilt-free Low Fat Chocolate Layer Cake! 🍰
