Ultimate Chocolate Layer Cake
Source of Recipe
Source: Cooking Light magazine
List of Ingredients
Cooking spray
2 cups sugar
10 tablespoons light butter, softened
3/4 cup egg substitute
2 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat sour cream
3/4 cup boiling water
1 teaspoon vanilla extract
Chocolate Frosting (see recipe)
Chocolate Frosting:
4 ounces tub light cream cheese, softened
3 tablespoons skim milk
3 (1-ounce) squares semisweet chocolate, melted
3 cups sifted powdered sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
Beat cheese and milk at high speed of a mixer until creamy. Add melted chocolate, and beat until well-blended.
Combine sugar and cocoa; gradually add sugar mixture to cheese mixture, beating at low speed until well-blended. Add vanilla; beat well for 1 minute until very creamy.
Recipe
Preheat oven to 350 degrees F. Coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
Beat sugar and butter at medium speed of a mixer until well-blended. Gradually add egg substitute; beat well. Combine flour, cocoa, baking soda, and salt in a bowl. With mixer running at low speed, add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir in boiling water and vanilla.
Pour batter into prepared pans. Bake at 350 degrees F for 35 minutes or until cake springs back when touched in center. Loosen layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool.
Place 1 cake layer on a plate; spread with 1/2 cup Chocolate Frosting. Top with other cake layer; spread remaining frosting over cake.
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