Low Fat Moist Chocolate Cake
Low Fat Moist Chocolate Cake recipe
Yield
16 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
at room temp |
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
liquid egg substitute
at room temp |
|
| ⅓ | cup |
sugar
or liquid sugar substitute |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | cup |
milk, skim, (non fat) powder
instant |
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | cup |
water
at room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
at room temp |
|
| 59 | ml |
sugar
|
|
| 118 | ml |
liquid egg substitute
at room temp |
|
| 79 | ml |
sugar
or liquid sugar substitute |
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 59 | ml |
milk, skim, (non fat) powder
instant |
|
| 79 | ml |
cocoa powder
|
|
| 237 | ml |
water
at room temperature |
|
Directions
Cream together margarine and sugar at medium speed until light and fluffy.
Add egg substitute, sweetener, and vanilla to creamed mixture and beat at medium speed for ½ minute.
Stir together flour, baking powder, dry milk, and cocoa to blend.
Add 1 cup water to creamed mixture along with flour mixture and mix at m edium speed only until smooth.
Spread evenly in a 9 inch square pan that has be en greased with margarine.
Bake at 350℉ (180℃). for 30 to 35 minutes or until a cup ake tester comes out clean and the cake pulls away from the sides of the pan.
Cool to room temperature and cut 4 x 4 to yield 16 equal servings.
