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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 226.5
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 260.6 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Featherlight Cake calories by ingredient
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Featherlight Cake

Submitted by: POOPSIES


Number of Servings: 12

Ingredients

    12 Tbsp Smart Balance Spread
    1 C. Suagr + 4Tbsp +2 3/4 tsp Truvia
    2 Eggs
    1 tsp. Vanilla
    2 1/4 C. Flour
    1/2 C. Hershey's Special Dark Cocoa
    3/4 tsp. Sea Salt
    1 1/4 C Water

Tips

you could sprinkle the bottom of the bundt pan with chopped nuts (I use almonds), the add the batter so the nuts are on the top of the cake when you turn it out and then drizzle with caramel sauce. OMG sooo good.


Directions

Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees.
Grease (Pam Spray) and dust with cocoa a Bundt pan.
In a medium bowl sift together flour, cocoa, baking soda, and salt and set aside
In a Stand Mixer fitted with the wisk attchment (or using a hand mixer) cream the butter and sugars util light and fluffy, add eggs 1 at a time, then add vanila, occasionally scrapin the sides and bottom of the bowl.
Add 1/3 of the flour mixture, then add 1/3 of the ice water, repeat until gone ending with the flour mixture
Beat on high until smooth (about 2-3 minutes), transfer to the bundt pan and bake until springy and dry about 40-45 minutes. Let cool in pan on cooling rack then turn over on plate and carefully remove from pan (it should just drop out).
Sprinkle with powdered sugar and serve.

Serving Size: 1/12 of the cake

Number of Servings: 12

Recipe submitted by SparkPeople user POOPSIES.






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