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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 429.4
  • Total Fat: 23.7 g
  • Cholesterol: 1.8 mg
  • Sodium: 225.3 mg
  • Total Carbs: 66.6 g
  • Dietary Fiber: 8.1 g
  • Protein: 7.8 g

View full nutritional breakdown of Chocolate Holiday Cake calories by ingredient
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Chocolate Holiday Cake

Submitted by: LFERGUSON0


Number of Servings: 12

Ingredients

    CAKE:
    1/2 C. Smart Balance Light Margarine
    1/2 C. Unsweetened Applesauce
    3 (1 oz.) Squares Unsweetened Chocolate
    1 C. Water
    2 C. Whole Wheat Flour
    2 Tbsp. Flax Seed Meal
    2 Tbsp. Wheat Germ
    1 tsp. Baking Soda
    2 C. Splenda
    1/2 C. Egg Substitute
    1/2 C. Sour Skim Milk*
    1 tsp. Vanilla Extract

    FILLING:
    1 (5 oz.) Can Evaporated Non-Fat Milk
    3/4 C. Splenda
    1/4 C. Water
    1/4 C. Chopped Seedless Raisins
    1/2 C. Chopped Dates
    1 tsp. Vanilla Extract
    1/2 C. Chopped Pecans

    CHOCOLATE ICING:
    1 (6 oz.) Pkg. Dark Chocolate Chips
    1/2 C. Fat-Free Sour Cream
    Dash Salt
    Whipped Cream

Directions

1. In a small saucepan, combine Smart Balance, applesauce, & chocolate. Cook over low heat, stirring until chocolate melts. Add water; cool 15 min. In another bowl, combine remaining cake ingredients and beat well (*To sour milk, add 1/2 Tbsp. vinegar to milk; let stand 5 min.) Fold chocolate mixture into batter. Pour into two greased & floured 8-in. cake pans. Bake at 350 degrees F for 30-35 min. or until cakes test done. Cool in pans 5 min. Meanwhile, for filling, combine milk, Splenda, & water in a small saucepan. Cook over medium heat, stirring to dissolve Splenda. Add raisins & dates. Cook until thickened, stirring constantly, about 5 min. Remove from heat; add vanilla & nuts. Cool. For frosting, melt chips in top of a double boiler over hot water. Remove from heat. Stir in sour cream & salt; beat with a spoon until smooth. Cool 5 min or until frosting is of spreading consistency. Place one cake layer, upside down, on a plate. Spread filling on top and place other layer over. Frost entire cake. Chill 1 hr. before serving. Serve with a dollop of whipped cream if desired.

Serving Size: 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user LFERGUSON0.






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