Greek Chocolate Cake with Orange Cardamom Sour Cream Frosting
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 376.0
- Total Fat: 6.6 g
- Cholesterol: 8.0 mg
- Sodium: 594.1 mg
- Total Carbs: 74.4 g
- Dietary Fiber: 2.1 g
- Protein: 7.9 g
View full nutritional breakdown of Greek Chocolate Cake with Orange Cardamom Sour Cream Frosting calories by ingredient
Introduction
Chocolate cake mix is lightened up by removing the eggs and oil required and substituting with greek yogurt and water. This is very gooey and pretty brownie like. Chocolate cake mix is lightened up by removing the eggs and oil required and substituting with greek yogurt and water. This is very gooey and pretty brownie like.Number of Servings: 12
Ingredients
-
For Cake:
Betty Crocker Super Moist Milk Chocolate Cake Mix, 2 boxes
Fage - 0%, 12 oz
Water, 2 cups
For Frosting:
Sour Cream, reduced fat, 1 cup
Fage - 0%, 3 oz
Splenda, 5 tsp (or to taste)
Vanilla Extract, 1 tsp
Orange Juice, 0.125 cup
Cardamom, ground, 1 tsp (or to taste)
Directions
Preheat oven to 350.
Grease 2 round cake pans by spraying with non-stick cooking spray. (I use 9' round cake pans but you can use square pans or any other size, just read the box for instructions on how long to bake).
In a large bowl combine the super moist cake mix with the greek yogurt and water. Mix well and divide evenly between the cake pans and put in the oven for 25 to 35 minutes on the middle rack or until knife inserted into center comes out clean.
While the cakes are baking. Mix the sour cream, greek yogurt, vanilla and orange juice together. Season to taste with the splenda and cardamom.
Let cakes cool for a few hours or overnight if you have the time. Place one of the cakes on a serving dish. Put about a fourth (or a little more) of the frosting on top of the cake and spread evenly. Put the second cake on top of the first and use remaining icing to completely frost the whole cake.
Decorate however you would like (i.e. sprinkles, colored frosting, letters, candles, etc.), cut into twelve slices and enjoy!
*This cake also works incredibley well with diet soda. Instead of using greek yogurt and water, just mix one box of cake mix with one 12 oz can of diet soda of your choice. This makes a more cake-like product that's fluffier and more airy.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user RITAFITA.
Grease 2 round cake pans by spraying with non-stick cooking spray. (I use 9' round cake pans but you can use square pans or any other size, just read the box for instructions on how long to bake).
In a large bowl combine the super moist cake mix with the greek yogurt and water. Mix well and divide evenly between the cake pans and put in the oven for 25 to 35 minutes on the middle rack or until knife inserted into center comes out clean.
While the cakes are baking. Mix the sour cream, greek yogurt, vanilla and orange juice together. Season to taste with the splenda and cardamom.
Let cakes cool for a few hours or overnight if you have the time. Place one of the cakes on a serving dish. Put about a fourth (or a little more) of the frosting on top of the cake and spread evenly. Put the second cake on top of the first and use remaining icing to completely frost the whole cake.
Decorate however you would like (i.e. sprinkles, colored frosting, letters, candles, etc.), cut into twelve slices and enjoy!
*This cake also works incredibley well with diet soda. Instead of using greek yogurt and water, just mix one box of cake mix with one 12 oz can of diet soda of your choice. This makes a more cake-like product that's fluffier and more airy.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user RITAFITA.
