—Cake—
2 c Cake flour
3/4 c Unsweetened cocoa powder
1 tb Baking powder
1/8 ts Salt
1/4 c 70% buttermilk-vegetable oil
-spread, at room temperature
1 3/4 c Granulated sugar
3 Egg whites
1 1/2 ts Vanilla
2 c Lowfat buttermilk
—Icing—
1 1/2 c Confectioner’s sugar
1/4 c Orange marmalade
2 tb 70% buttermilk-vegetable oil
-spread
1 tb 1% low-fat milk
1/2 ts Lemon juice
1/4 ts Orange extract
Preheat oven to 375 F. Coat 2 (8″) round cake pans with nonstick spray.
For cake, in bowl mix flour, cocoa powder, baking powder and salt. In
another bowl with mixer at medium speed beat vegetable oil spread and
granulated sugar until blended. Stir in egg whites and vanilla. Alternately
stir in flour mixture and buttermilk until smooth, beginning and ending
with flour mixture. Divide batter evenly between pans. Bake 35 minutes or
until toothpick inserted in centers comes out covered with crumbs. Cool
completely in pans on rack. For icing, in bowl combine confectioners’
sugar, marmalade, vegetable oil spread, milk, lemon juice and orange
extract. With mixer at medium speed beat until smooth. Carefully unmold
cakes. Place 1 layer, top side up, on serving platter. Spread top only with
half of the icing. Cover with second layer, top side up. Spread top only
with remaining icing.
Makes 16 servings. Per serving: 243 calories; 4 g protein; 5 g fat; 1 mg
cholesterol; 49 g carbohydrates, 162 mg sodium.
Your time in the kitchen: 30 minutes; ready to serve in 2 hours, 5 minutes.
Sneak peak at irresistible, guilt-free treats from Richard Simmons’
brand-new cookbook, “Sweetie Pie”, printed in Woman’s World, 11/4/97 issue.
Yields
16 Servings