Chocolate Cake- High Protein Low Fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CAKE:2 1/4 cups unsifted oat flour1 1/2 cups nonfat dry milk powder2/3 cup Splenda1/3 cup unsweetened dark cocoa powder1 1/2 tsp. baking powder1 tsp. baking soda1/2 tsp. ground cinnamon1/8 tsp. saltOne 23 ounce jar of unsweetened applesauce (or just measure 23 ounces)5 Egg beaters eggs3 tsp. vanilla extractFROSTING:One 8-ounce package Fat Free cream cheese , softened1/2 cup powdered sugar, sift after measuring2/3 cup spenda1/2 cup unsweetened dark cocoa powder3 tsp. vanilla extract2 Tbsp. nonfat milk
1. Preheat oven to 325 degrees F. Coat 2 8" round cak pans with nonstick cooking spray.
2. In a large bowl, whisk together oat flour, dry milk powder, sugar, cocoa, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together applesauce, egg
whites and vanilla.
3. Stir wet ingredients into dry ingredients and mix just until combined. Don’t over-mix or you may toughen the texture of the cake.
4. Pour batter into the prepared pan, smoothing to edges, and bake until springy to the touch and toothpick inserted into center of cake comes out clean- it should take anwhere from 25 to 35 minutes. Check at 25 and add minutes onto baking time if necessary.
5. Cool cake to room temperature on a wire rack.
6. Prepare frosting: With an electric mixer at low speed, beat cream cheese, sifted powdered sugar, cocoa and vanilla in a medium bowl until smooth. Slowly add nonfat milk and beat until it’s a good spreading consistency- about 1 minute.
7. Swirl frosting over top of cake. Cut into 12 slices, and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user DMGARDNER.
2. In a large bowl, whisk together oat flour, dry milk powder, sugar, cocoa, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together applesauce, egg
whites and vanilla.
3. Stir wet ingredients into dry ingredients and mix just until combined. Don’t over-mix or you may toughen the texture of the cake.
4. Pour batter into the prepared pan, smoothing to edges, and bake until springy to the touch and toothpick inserted into center of cake comes out clean- it should take anwhere from 25 to 35 minutes. Check at 25 and add minutes onto baking time if necessary.
5. Cool cake to room temperature on a wire rack.
6. Prepare frosting: With an electric mixer at low speed, beat cream cheese, sifted powdered sugar, cocoa and vanilla in a medium bowl until smooth. Slowly add nonfat milk and beat until it’s a good spreading consistency- about 1 minute.
7. Swirl frosting over top of cake. Cut into 12 slices, and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user DMGARDNER.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 1.3 g
- Cholesterol: 3.7 mg
- Sodium: 342.4 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 3.9 g
- Protein: 8.9 g
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