2 c Sugar
10 tb Light butter; softened
3/4 c Egg substitute
2 c Flour
1/2 c Unsweetened cocoa
3/4 ts Baking soda
1/4 ts Salt
3/4 c LF sour cream
3/4 c Boiling water
1 ts Vanilla
1. Coat bottoms of two 8″ round cake pans with cooking spray (avoid
sides). Line bottoms with waxed paper and coat paper with cooking
spray. Set aside.
2. Beat sugar and butter at medium speed of mixer until well-blended.
Gradually add egg substitute and beat well.
3. Combine flour, baking soda and salt in bowl. With mixer on low, add
flour mixture to sugar mixture alternately with sour cream, beginning
and ending with flour mixture. Gently stir in boiling water and
vanilla.
4. Pour batter into prepared pans. Bake at 350F for 35 mins or until
cake springs back when touched in centre. Loosen layers from sides of
pans and turn out onto wire racks. Peel off waxed paper and let cool.
Frost layers and put together when completely cool.
My notes:
I frosted with “Chocolate Cream Cheese Frosting” because the frosting
recipe printed with this cake can’t be made ahead of time or it
hardens. This is quite fudgy and rich. Not light and fluffy like
cake-mix cake, if that’s what you’re looking for, but it was
wonderful with the sweet icing and ice cream.
Yields
1 servings