Low-Fat Chocolate Cake (7) Collection
grandma's low - fat german chocolate apple cake 
low fat chocolate fudge cake 
low-fat chocolate cake 
low-fat chocolate cake 
low-fat chocolate cake 
low fat and eggless chocolate cake 
low fat & low cholesterol chocolate cake 
low fat low sodium chocolate cake 
low - fat chocolate cake 
 
 
grandma's low - fat german chocolate apple cake 
 
  put 4 cups of sliced apples in a large mixing bowl.
  add 2 cup sugar
1 tsp  cinnamon
1 tsp  baking soda
1/2 tsp  salt
1 tsp  vanilla
4 Tbsp  cocoa
2   eggs
1 cup  raisins
1 cup  walnuts or pecans (optional)
 
mix well. add 2 cups of flour, mixing well. pour 
into a greased and floured 9 x 13 inch pan. bake at 
350 degrees for 1 hour. ice while hot. 
 
--icing:-- 
 
1 cup  confectioners' sugar
3 Tbsp  cocoa
2 Tbsp  butter
1/2 tsp  vanilla
 
combine icing ingredients, adding enough milk to make it spreadable. 
spread over hot cake. serve warm or cool. 
 
 
low fat chocolate fudge cake 
 
1   chocolate fudge cake mix
1-1/2 cup  water
1/3 cup  apple sauce
2   egg whites
 
put the above in large bowl and beat on low speed 40 seconds. on medium 
speed, beat 2 minutes. (the apple sauce takes the place of the added 
shortening and makes the cake moist. ) pour into two round 9 inch cake 
pans which have been sprayed with pam. bake 32 to 37 minutes at 350 
degrees. let cool ten minutes. turn on wire racks and finish cooling. -- 
 
peppermint icing:-- 
 
2 cup  sugar
1/3 cup  water
1/2 cup  light corn syrup
2   egg whites, stiffly beaten
1 tsp  peppermint extract
 
combine sugar, water and corn syrup. cook to soft ball stage. pour 1/2 of 
the syrup over the egg whites, beating constantly. cook the remaining 
syrup to a hard ball stage and pour that over the egg whites and syrup. 
pour slowly, beating as you pour. beat until spreading thickness. you may 
use other cake mixes the same. 
 
 
low-fat chocolate cake 
 
1-1/2 cup  sugar
1-3/4 cup  flour
3/4 cup  cocoa powder
1-1/2 tsp  baking soda
1-1/2 tsp  baking powder
4   egg whites
1 cup  non-fat milk
1/2 cup  applesauce
1 cup  boiling water
 
preheat oven to 350 degrees. using nonstick spray - grease and flour one 
rectangular cake pan. combine dry ingredients; add egg whites, milk, 
applesauce and vanilla - mix medium speed for 2 minutes. stir in boiling 
water. bake 35-40 minutes. 
 
  frosting
4 Tbsp  light margarine
2 Tbsp  plain nonfat yogurt
1/2 cup  cocoa powder
2 cup  powdered sugar
3 Tbsp  nonfat milk
2 tsp  vanilla
 
cream margarine and yogurt, add cocoa and sugar alternately with milk 
until desired consistency. add vanilla - you may need more milk. 
 
 
 
 
low fat & low cholesterol chocolate cake 
 
1-1/2 cup  flour
3 Tbsp  cocoa
1/2 tsp  salt
1 cup  sugar
1 tsp  baking soda
1 Tbsp  vinegar
1 tsp  vanilla
1 cup  cold water
  powdered sugar
 
mix flour, cocoa, salt, sugar and baking soda well, then add vinegar 
vanilla and cold water put all in 9-inch square pan. bake at 350 degrees 
for 30 minutes. sprinkle the top with powdered sugar. 
 
 
low fat low sodium chocolate cake 
 
1/2 cup  skim milk
1-1/2 tsp  vinegar
1 cup  water
1/2 cup  low sodium corn oil margarine
4 Tbsp  cocoa
2 cup  flour
2 cup  sugar
  egg substitute equivalent to 2 eggs
2 Tbsp  low sodium baking powder
1 tsp  vanilla extract
 
  frosting
1/2 cup  low sodium corn oil margarine
6 Tbsp  skim milk
4 Tbsp  cocoa
1 tsp  vanilla extract
1   1 lb.) box confectioners' sugar
1 cup  chopped pecans
 
preheat oven to 325 degrees. mix milk and vinegar together. set aside to 
sour. bring water, margarine and cocoa to a boil. mix flour and sugar in 
bowl and blend in hot cocoa mixture. add egg substitute, sour milk, baking 
powder and vanilla. bake 50 minutes in 9"x13" pan lightly greased with 
margarine. five minutes before cake is done, melt margarine, milk, cocoa 
and vanilla. mix in confectioners' sugar and nuts. spread topping on cake 
immediately after removing cake from oven. 
 
 
low - fat chocolate cake 
 
1-3/4 cup  all-purpose flour
3/4 cup  unsweetened cocoa powder
1 tsp  baking soda
1/2 cup  margarine or butter
1-1/2 cup  sugar
1/2 tsp  vanilla
1   egg
1   egg white
1/2 cup  plain low-fat yogurt
1 cup  cold water
1/4 cup  seedless red raspberry
  preserves
  sifted powdered sugar
 
lightly grease and flour 2 (8 x 1 1/2 inch or 9 x 1 1/2 inch) round baking 
pans. stir together flour, cocoa powder and baking soda. in a large mixer 
bowl beat margarine or butter with electric mixer on medium speed about 30 
seconds. add sugar and vanilla; beat until well combined. add egg and egg 
white, one at a time, beating 1 minutes after each. stir in yogurt. add 
dry ingredients and cold water alternately to beaten mixture. beat on low 
speed after each addition just until combined. pour batter into baking 
pans. bake in a 350 degree oven for 25 to 30 minutes for 8 inch layers or 
until a wooden toothpick inserted near the center comes out clean. cool 10 
minutes on wire racks. then remove from pans; cool. to assemble place one 
layer on a serving plate; spread with preserves; top with second layers. 
top with sifted powdered sugar. makes 12 servings. nutritional information 
per serving: 277 calories, 49 grams protein, 47 grams carbohydrate, 99 
grams fat (29 percent of calories from fat), 18 milligrams cholesterol, 
175 milligrams sodium. u.s. rda: 13% vitamin a, 13% thiamine, 13% 
riboflavin 
 
 
-- 
(ID: 12170) Mirror: rec.food.recipes: Thu, Jun 19, 2003


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