Chocolate Brownie Cake with Vanilla Frosting
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 214.5
- Total Fat: 6.3 g
- Cholesterol: 41.1 mg
- Sodium: 180.9 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 2.2 g
- Protein: 5.6 g
View full nutritional breakdown of Chocolate Brownie Cake with Vanilla Frosting calories by ingredient
Number of Servings: 12
Ingredients
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For cake:
Nonstick vegetable oil spray
2 ounces unsweetened chocolate, chopped
1 cup all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 large egg whites
2 large eggs
1 cup unsweetened applesauce
2 Tbsp vegetable oil
2 teaspoons vanilla extract
For frosting:
2 egg whites, at room temperature
1/2 teaspoon cream of tartar or white vinegar
1/4 cup honey
2 teaspoons vanilla extract
1 cup instant nonfat dry milk powder
Directions
Preheat oven to 350°F. Spray 9-inch-diameter springform pan or muffin tins with vegetable oil spray. Stir chocolate chunks in top of double boiler set over simmering water until melted . Cool slightly.
Whisk 1 cup flour, 1 cup sugar, cocoa, baking powder and salt in medium bowl. Whisk 2 eggs, 2 egg whites, 1 cup applesauce, 2 Tbsp oil, 2 tsp vanilla and melted chocolate in large bowl to blend. Sift flour mixture over. Whisk batter until smooth.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 35 minutes. Transfer pan to rack and cool cake completely.
For frosting, beat 2 egg whites until foamy. Add the vinegar or cream of tartar and continue beating, adding the honey and vanilla. Gradually add the nonfat dry milk powder, beating constantly, until the frosting is a good spreading consistency.
Makes 12 cupcakes or a 12-slice 9-inch round cake.
Number of Servings: 12
Recipe submitted by SparkPeople user FLAMMERTIME.
Whisk 1 cup flour, 1 cup sugar, cocoa, baking powder and salt in medium bowl. Whisk 2 eggs, 2 egg whites, 1 cup applesauce, 2 Tbsp oil, 2 tsp vanilla and melted chocolate in large bowl to blend. Sift flour mixture over. Whisk batter until smooth.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 35 minutes. Transfer pan to rack and cool cake completely.
For frosting, beat 2 egg whites until foamy. Add the vinegar or cream of tartar and continue beating, adding the honey and vanilla. Gradually add the nonfat dry milk powder, beating constantly, until the frosting is a good spreading consistency.
Makes 12 cupcakes or a 12-slice 9-inch round cake.
Number of Servings: 12
Recipe submitted by SparkPeople user FLAMMERTIME.