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DOUBLE-CHOCOLATE VALENTINE CAKE

Source of Recipe

American Heart Association Low-Fat & Luscious Desserts

DOUBLE-CHOCOLATE VALENTINE CAKE

WW Points
Serves: 12

Vegetable oil spray

CAKE:
1 c. flour
1/2 c. unsweetened cocoa powder
3/4 tsp. Baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. sugar
1/2 c. firmly packed golden or light brown sugar
1/2 c. skim milk
2 T. canola oil
2 T. unsweetened applesauce
1 tsp. vanilla extract
Whites of 2 large eggs
1/2 tsp. cream of tartar

CHOCOLATE GLAZE:
2-1/2 c. sifted confectioners’ sugar
2 to 4 T. coffee
1/4 c. unsweetened cocoa powder
1/4 c. skim milk
1/4 tsp. vanilla extract

WHITE GLAZE:
2/3 c. confectioners’ sugar
1 T. skim milk

Preheat oven to 350ºF. Spray an 8-in or 9-in. heart shaped or round baking pan with vegetable oil spray. Set aside.

FOR CAKE:
In a medium, combine the first 5 ingredients. In a large bowl, whish together sugars, 1/2 c. milk, oil and applesauce until smooth. Gradually whisk in flour mixture, blending well. Stir in vanilla.

In a mixing bowl, beat egg whites and cream of tartar until stiff. Using a rubber spatula, gently fold egg whites into batter until completely incorporated (no whites should be visible). Pour batter into pan. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out clean.

Set cooling rack on a large piece of wax paper (to catch drips form glaze). Let cake cool in pan on cooling rack for 20 minutes. Invert cake into rack, remove pan, and allow cake to finish cooling.

FOR CHOCOLATE GLAZE:
In a medium bowl, whisk together ingredients. When cake is completely cool, spread glaze over cake, allowing glaze to run down sides.

FOR WHITE GLAZE:
In a small bowl whisk together ingredients. Pour glaze into a small resealable plastic bag. Snip a corner (tiny) from one corner of the bag to form tiny hole. Squeeze glaze in thin parallel lines about 1-/2 to 1-inch apart horizontally across top of cake. At 1/2 to 1-inch intervals, pull vertically over top of cake with a sharp knife or toothpick, drawing through lines of white glaze and across the chocolate creating a feathered pattern. When glaze has dried, transfer to serving platter.

TIP: After spreading the chocolate glaze over the cake, you can use a thin, sharp object to lightly mark where to draw the lines of white glaze. If you make a mistake, smooth that part of the glaze and try again. Don’t worry if the lines aren’t perfectly straight.

One serving equals: 256 calories…3 gm fiber…55 gm carbohydrate…2 gm fiber...3 gm fat (1 gm saturated)…0 mg cholesterol…210 mg sodium ++++ WWP: 5