RECIPE: Chocolate Cake (light!)
I found this cake at MyRecipe.com, liked the fact that I had all the ingredients & could make it in a 9" round cake pan. It was moist, dense & has very good flavor. I only had 1/4 cup of Hershey's regular cocoa so I added 1/4 cup Hershey's Dutch Process cocoa to it. Didn't have espresso granules (& didn't need it as it turned out :) Alice Medrich is very good at creating light desserts that taste very good. Of course I got carried away and made some buttercream frosting which really made it tasty. Ann
Chocolate Bundt Cake
A 6-cup Bundt pan is smaller than the standard size. You can also use a 9" round cake pan.
1 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
2 large egg whites
1 large egg
1/2 cup 1% low-fat milk (I use 2%)
2 teaspoons instant espresso granules (didnÂt have)
1 1/2 teaspoons vanilla extract
Preheat oven to 350Â°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt (or 9" cake)pan coated with cooking spray.
Bake at 350Â° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
Yield: 10 servings (serving size: 1 piece)
source: MyRecipe.com-Cooking Light, Jan. 2002 Alice Medrich
CALORIES 192 (28% from fat); FAT 6g (sat 3.5g,mono 1.8g,poly 0.3g); IRON 1.3mg; CHOLESTEROL 34mg; CALCIUM 27mg; CARBOHYDRATE 32.8g; SODIUM 225mg; PROTEIN 4g; FIBER 1.8g