Low-Fat Chocolate Cake
From Julia Sweeney, Food Network [1]
Ingredients
- For cake:
1 cup cake flour
3/4 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
- 2 tablespoons applesauce
1/2 cup 2 percent low-fat milk
1 teaspoon vanilla
1 tablespoon instant decaffeinated coffee
2 (2 1/2-ounce) jars prune baby food
1 ounce semisweet chocolate chips, melted
2 teaspoons almond extract
2 egg whites
- For icing:
2 ounces semisweet chocolate chips, melted
1/2 cup 0 percent Greek yogurt
Directions
- Preheat oven to 350°F. Spray one round cake pan with nonstick cooking spray and sprinkle with flour.
- Sift together all the dry ingredients in a large mixing bowl.
- In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract, and egg whites. Fold into the dry ingredients.
- Bake for 40 minutes.
- While the cake is baking, you can create the icing. After melting 2 ounces of chocolate chips, fold them into the 1/2 cup of 0 percent Greek yogurt. Refrigerate until you're ready to ice your cake for the best consistency.
- Allow cake to cool before icing and slicing. It's best to slice and serve when it's still warm!
Nutritional information (per serving): calories 260, saturated fat 1.8 g
Information
- Category
- Desserts, Cake
- Cuisine
- North American
- Yield
- 8 servings
Nutrition
- Calories per serving
- 260