Chocolate Cake or Cupcakes, Low Fat But Very Rich Tasting
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 154.9
- Total Fat: 5.5 g
- Cholesterol: 18.1 mg
- Sodium: 190.5 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.1 g
- Protein: 2.3 g
View full nutritional breakdown of Chocolate Cake or Cupcakes, Low Fat But Very Rich Tasting calories by ingredient
Introduction
This is an easy and delicious cake that gets even moister the next day. The trick is not to over bake. Bake it in a bundt or tube pan for a cake presentation, or in 24 muffin tins for cupcakes. This is an easy and delicious cake that gets even moister the next day. The trick is not to over bake. Bake it in a bundt or tube pan for a cake presentation, or in 24 muffin tins for cupcakes.Number of Servings: 24
Ingredients
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Granulated Sugar, 2 cup
Flour, white, 1.75 cup
Cocoa, dry powder, unsweetened, .75 cup
Baking Soda, 2 tsp
Baking Powder, 1 tsp
Salt, .5 tsp
Egg, fresh, 2 large
Buttermilk, lowfat, 1 cup
Strong Coffee, 1 cup
Canola Oil, .5 cup
Vanilla Extract, 1 tsp
Directions
Put all ingredients into a large bowl and beat until smooth, It is a thin batter. Pour into a large lightly oiled nonstick bundt or tube pan, and bake at 350F for 30 minutes. Bake cupcakes for 15 minutes and test.
Test with a long skewer and keep baking at 5 minute intervals until just done. Do not over bake, because if this cake is over baked and dry it loses all of its charm. Even if it is slightly underdone, it is better, because then it is like a torte. Makes 24 slices.
Cool it in the pan for about 10 minutes, then invert it onto a cooling rack and let cool completely before transferring to a cake plate.
I serve it as is, or with fresh raspberries and cream or ice cream, or I pour a glaze over it when cool. If I want to go over the top, then I make a rich icing which is in a separate recipe.
Number of Servings: 24
Recipe submitted by SparkPeople user HOLDINGON2.
Test with a long skewer and keep baking at 5 minute intervals until just done. Do not over bake, because if this cake is over baked and dry it loses all of its charm. Even if it is slightly underdone, it is better, because then it is like a torte. Makes 24 slices.
Cool it in the pan for about 10 minutes, then invert it onto a cooling rack and let cool completely before transferring to a cake plate.
I serve it as is, or with fresh raspberries and cream or ice cream, or I pour a glaze over it when cool. If I want to go over the top, then I make a rich icing which is in a separate recipe.
Number of Servings: 24
Recipe submitted by SparkPeople user HOLDINGON2.
Member Ratings For This Recipe
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AMAHLEENAH
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DARRELLB1
