—Chocolate Cream Cheese
-frosting—
4 oz 1/3 less fat cream cheese
2 tb Stick margarine; softened
3 tb Skim milk
3 1/3 c Sifted powdered sugar
3/4 c Dutch process cocoa or
-unsweetened cocoa
1 ts Vanilla
1/8 ts Salt
–CAKE–
Cooking spray
1 3/4 c All-purpose flour
1 1/4 c Skim milk
2/3 c Granulated sugar
2/3 c Packed dark brown sugar
1/2 c Dutch process cocoa or
-unsweetened cocoa
1/3 c Vegetable shortening
1 ts Baking powder
1 ts Baking soda
2 ts Vanilla
1/2 ts Salt
3 lg Eggs
Prepare the Chocolate Cream Cheese Frosting: Beat first 3 ingredients in a
large bowl at high speed of a mixer until smooth. Combine sugar, cocoa and
salt; gradually add sugar mixture to cheese mixture, beating at low speed
until well-blended. Add vanilla and beat well. Cover and chill.
For Cake:
Preheat oven to 350. Coat 2 (8-inch) round cake pans with cooking spray;
line bottoms of pans with waxed paper. Coat wax paper with cooking spray;
set pans aside.
Combine flour and remaining ingredients in a large bowl; beat at low speed
of a mixer 30 seconds or until ingredients are moist. Beat mixture at
medium speed 2 minutes or unitl well-blended.
Pour batter into prepared pans. Sharply tap pans once on the counter to
remove air bubbles. Bake at 350 for 30 minutes or until cake springs back
when touched lightly in center. Cool in pans 5 minutes on a wire rack.
Loosen layers from sides of pans using a narrow metal spatula, and turn out
onto wire racks. Peel off wax paper, and cool completely.
Place 1 cake layer on a plate, and spread with 1/2 cup Chocolate Cream
Cheese Frosting. Top with remaining cake layer; spread remaining frosting
on sides and top of cake. Cover and chill for at least 1 hour.
NOTES : Per serving: cals – 283 – 24%ff fat – 7.7g
Yields
18 Servings