Lowfat Dark Chocolate Cake With Whipped Frosting

"This is a very rich chocolate cake that is low in fat and perfect for a small dinner party. Found in Sunset magazine many years ago."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 25mins
Ingredients:
14
Yields:
1 cake
Serves:
8
Advertisement

ingredients

  • vegetable oil, for pan
  • unsweetened cocoa powder, for pan
  • 14 cup vegetable oil (can use canola or other preferred salad oil, but does not work as well with olive oil)
  • 23 cup unsweetened cocoa powder
  • 1 13 cups all-purpose flour
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 1 14 cups granulated sugar
  • 2 large egg whites
  • 1 teaspoon vanilla
  • 1 large egg white
  • 12 cup sugar
  • 18 teaspoon cream of tartar
  • 12 teaspoon vanilla
Advertisement

directions

  • Preheat oven to 350 degrees.
  • Oil an 8 inch round or sqaure cake pan (or a 9 inch heart shaped cake pan). Cut a piece of wax paper to fit, place in bottom of pan, and oil it too. Dust with cocoa powder and shake out the excess.
  • Mix 2/3 cup cocoa, flour, baking soda, and salt in a bowl.
  • In another bowl with a mixer, blend 1 1/4 cups sugar, 1/4 cup oil, 2 egg whites, 1 teaspoon vanilla, and 1 cup water. Add flour mixture and stir to mix. Then, beat until batter is smooth. Scrape batter into prepared pan.
  • Bake in a 350 degree oven until cake begins to pull back from pan and springs back when lightly pressed in center, 35 to 40 minutes.
  • Let cool in pan on rack for 10 minutes. Run a knife between cake and pan rim, invert cake on rack, and remove wax paper. Let cool 1 hour.
  • Prepare a double boiler and heat over high until water in bottom pan is boiling. Be sure water in bottom pan does not evaporate.
  • In top pot of double boiler (before placing on bottom pot of double boiler), combine 1 egg white, 1/2 cup sugar, and cream of tartar. Beat with a hand mixer until blended. Reduce heat to maintain a gentle simmer and place pan on top of double boiler. With mixer on medium speed, beat until it holds peaks that curve slightly, 5 to 7 minutes (also known as "soft peaks"). Be sure not to overcook or the frosting will be grainy.
  • Remove from heat and bottom pan, and mix in 1/2 teaspoon vanilla. Immediately frost cooled cake. Best when eaten same day.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

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

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes