Love & Kisses Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3/4 c. unsweetened cocoa powder1/2 c. water4 eggs1 1/4 c. sugar1 tsp. vanilla extract1/4 c. oil3/4 c. flour1/4 tsp cream of tarter1/2 tsp. salt3/4 tsp. baking powder6 squares dark chocolate4 oz. low fat cream cheese1/2 c. fat free half & half1/4c. butter1 c. raspberries1/2 c. powdered sugar
Preheat oven to 350 degrees. Lightly coat 2 9" round cake pans with a non-stick cooking spray. Set aside.
Boil 1/2 cup of water.....slowly stir in 3/4 cup unsweetened cocoa. Set aside.
Separate 4 eggs........whisk the egg whites until stiff peaks form; then, slowly add 1/4 tps. cream of tarter, and 1/4 c. sugar continuing to whisk till stiff peaks remain. Set aside.
Combine the 4 yolks with 1 c. sugar, 1 tsp. vanilla extract, & 1/4 c. oil; add this mixture to the cocoa mixture.
Sift 3/4 c. flour, 3/4 tsp. baking powder, and 1/2 tsp salt...... then stir into the cocoa mixture. Now, fold in the egg whites. Pour into the 2 pans, and bake for 18 - 20 minutes.
After cooling, take cakes out of the pans & place on parchment paper. Crumble 1/2 c. fresh raspberries on each top of the cake......using 1 c. total. Set aside.
In a small saucepan, melt 20 grams( 6 squares ) of Green & Black's 85% dark chocolate bar with 1/4 c. butter, 4 oz. fat free cream cheese, & 1/2 c. fat-free half & half ......careful not to burn the chocolate. Whisk in 1/2 c. powdered sugar till smooth. Place pan in freezer till set ( about 10 minutes ); then, pour over the top of one cake. Place the first cake over top of the 2nd cake & pour the remaining "icing" over the 2nd top.
Cover the 2 layer cake with a dome & chill for at least 2 hours in the refrigerator. This cake serves 9 generous pieces.
Note: You can cover this lovely cake in oodles of whipping cream for a gorgeous look, scattering fresh raspberries over top......... Fresh whipping cream is wonderful & I use it very seldom for special occassions......like our Christmas Eve party.
Number of Servings: 9
Recipe submitted by SparkPeople user VISUALLYRICS.
Boil 1/2 cup of water.....slowly stir in 3/4 cup unsweetened cocoa. Set aside.
Separate 4 eggs........whisk the egg whites until stiff peaks form; then, slowly add 1/4 tps. cream of tarter, and 1/4 c. sugar continuing to whisk till stiff peaks remain. Set aside.
Combine the 4 yolks with 1 c. sugar, 1 tsp. vanilla extract, & 1/4 c. oil; add this mixture to the cocoa mixture.
Sift 3/4 c. flour, 3/4 tsp. baking powder, and 1/2 tsp salt...... then stir into the cocoa mixture. Now, fold in the egg whites. Pour into the 2 pans, and bake for 18 - 20 minutes.
After cooling, take cakes out of the pans & place on parchment paper. Crumble 1/2 c. fresh raspberries on each top of the cake......using 1 c. total. Set aside.
In a small saucepan, melt 20 grams( 6 squares ) of Green & Black's 85% dark chocolate bar with 1/4 c. butter, 4 oz. fat free cream cheese, & 1/2 c. fat-free half & half ......careful not to burn the chocolate. Whisk in 1/2 c. powdered sugar till smooth. Place pan in freezer till set ( about 10 minutes ); then, pour over the top of one cake. Place the first cake over top of the 2nd cake & pour the remaining "icing" over the 2nd top.
Cover the 2 layer cake with a dome & chill for at least 2 hours in the refrigerator. This cake serves 9 generous pieces.
Note: You can cover this lovely cake in oodles of whipping cream for a gorgeous look, scattering fresh raspberries over top......... Fresh whipping cream is wonderful & I use it very seldom for special occassions......like our Christmas Eve party.
Number of Servings: 9
Recipe submitted by SparkPeople user VISUALLYRICS.
Nutritional Info Amount Per Serving
- Calories: 376.4
- Total Fat: 18.3 g
- Cholesterol: 115.5 mg
- Sodium: 116.8 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 3.8 g
- Protein: 7.2 g
Member Reviews