Chocolate Marvel Cake - Low-Fat

Name: Chocolate Marvel Cake - Low-Fat
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 8inch two layer cake, 16 serving(s)
Ingredients: 1 cup strong brewed coffee; 1 cup skim milk; 8 ounces lekvar prune butter; 1 cup egg substitute (Egg Beaters); 2 teaspoons vanilla extract; 2 cups sugar; 2 cups all-purpose flour (measured, then sifted); 3/4 cup cocoa (measured, then sifted); 2 teaspoons baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; frosting

Submitted by BeachGirl

"My favorite chocolate cake, and heart-healthy, too! A deep, dark chocolate cake that I'm proud to serve my family. Prune Butter replaces the customary oil, but it tastes sooo good, you'd never know it's low-fat. A light 7-Minutes Icing is the perfect complement. For Valentine's Day, add a drop or two of red food coloring and 2 drops of peppermint or spearmint to the icing. I modified the recipe from the June/July 1998 issue of Light & Tasty magazine. If you can't find Prune Butter (Lekvar), try Rita's "Lekvar Prune Plum Filling " recipe #54692."

Download

Ready In:: 1hr
Ingredients:: 12
Yields:: 1 8inch two layer cake
Serves:: 16

ingredients

CAKE
1 cup strong brewed coffee
1 cup skim milk
8 ounces lekvar prune butter
1 cup egg substitute (Egg Beaters)
2 teaspoons vanilla extract
2 cups sugar
2 cups all-purpose flour (measured, then sifted)
³⁄₄ cup cocoa (measured, then sifted)
2 teaspoons baking soda
1 teaspoon baking powder
¹⁄₄ teaspoon salt
frosting

directions

To keep cake low-fat, use either a Seven-Minute Frosting or a powdered sugar glaze.
Preheat oven to 350 degrees.
Spray the inside of two 8-inch cake pans or one 9-inch springform pan with Baker's Joy or grease and flour them.
In large bowl, mix all dry ingredients together and set aside.
Place Lekvar (Prune Butter) in large mixing bowl; gradually add all other liquids, mixing on SLOW speed. (Unless you want to wear this)
Add half of dry ingredients and mix 1 minute.
Add remaining dry ingredients and mix 1 minute.
Pour batter into prepared pans.
Bake 30-35 minutes (8-inch pans) or 40-50 minutes (9-inch springform) or until done. (Toothpick comes out clean when inserted into middle of cake.)
Cool in pans.
Gently run knife around edge of cake.
Place flat parchment-lined pan/plate on top and invert to remove each cake layer.
Frost with 7-Minute Frosting.
If you want to make it very decorative, melt 1-ounce unsweetened chocolate and drizzle it over the frosting, letting some of it run down the sides.
IMPORTANT TIP: I always wrap little insulating strips, soaked in water and squeezed, around the outside of each cake pan.
The brand I use is MagiCake by J P Products, and these work well.
OMIT THIS LINE
OMIT THIS LINE
The purpose of these strips is to keep the cake from forming a hump in the middle of the cake layers by preventing the outside edges from cooking before the centers cook.
I couldn't make flat cake layers without the MagiCake strips.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

BeachGirl

Edisto Island, South Carolina

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,

View Full Profile