Chocolate Holiday Cake

Name: Chocolate Holiday Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 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

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 12

Ingredients

CAKE:1/2 C. Smart Balance Light Margarine1/2 C. Unsweetened Applesauce3 (1 oz.) Squares Unsweetened Chocolate1 C. Water2 C. Whole Wheat Flour2 Tbsp. Flax Seed Meal2 Tbsp. Wheat Germ1 tsp. Baking Soda2 C. Splenda1/2 C. Egg Substitute1/2 C. Sour Skim Milk*1 tsp. Vanilla ExtractFILLING:1 (5 oz.) Can Evaporated Non-Fat Milk3/4 C. Splenda1/4 C. Water1/4 C. Chopped Seedless Raisins1/2 C. Chopped Dates1 tsp. Vanilla Extract1/2 C. Chopped PecansCHOCOLATE ICING:1 (6 oz.) Pkg. Dark Chocolate Chips1/2 C. Fat-Free Sour CreamDash SaltWhipped 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.

Servings Per Recipe: 12

Nutritional Info 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

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