Chocolate Layer Cake
Frost this cake with sugar-free Cool Whip and serve immediately.
INGREDIENTS | YIELDS 24 servings
- light cooking spray
- 1 cup hot water
- ⅔ cup unsweetened cocoa powder
- 1¾ cup Splenda
- 1 stick of butter
- 2 teaspoons vanilla
- 3 egg whites
- ½ cup fat-free sour cream
- 1¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350°F.
Spray 9″ round cake pans with light cooking spray.
Combine hot water and the cocoa powder in a medium bowl.
Cream the Splenda and butter in a large bowl with an electric mixer.
Mix in the vanilla and egg whites, beating well as you go.
Add the sour cream and beat for 2 minutes.
In a medium bowl, mix the flour, baking powder, baking soda, and salt.
Add the dry mixture to the batter and beat on low speed.
Add in the cocoa mixture, beating well.
Pour batter into baking pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool before removing cake from pans.
Per Serving
- Calories: 84
- Fat: 4 grams
- Protein: 2 grams
- Carbohydrates: 11 grams
- Cholesterol: 11 milligrams
