Chocolate Cake -- Lowfat
This delectable cake is sure to impress your relatives at the next family gathering.
Yield
8 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 ¼ | cup |
buttermilk
non-fat |
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | cup |
unbleached all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 296 | ml |
buttermilk
non-fat |
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 355 | ml |
unbleached all-purpose flour
sifted |
|
Directions
Preheat oven to 375℉ (190℃). Lightly coat an 8-inch round cake pan with non-stick cooking spray. With an electric mixer cream the margarine and sugar in a mixing bowl. Beat in the egg. Stir in the buttermilk. Set the bowl aside.
In a large bowl, combine the cocoa, salt, baking soda, baking powder, and flour, and mix together well. Add the creamed margarine-buttermilk mixture to the dry ingredients in one batch. Stir until the dry ingredients are thoroughly moistened. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 minutes, or until a cake tester comes out dry. Remove from the pan and let cool on a rack.
