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She's Gotta Have It Cake

Submitted by brown eyes

YIELD

1 cake

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

1 ⅓

CUPS ALL-PURPOSE FLOUR

½

CUP COCOA POWDER

3

TABLESPOONS CORNSTARCH

1

TEASPOON BAKING POWDER

½

TEASPOON BAKING SODA

½

TEASPOON SALT

1 ¼

CUPS SUGAR

1

CUP WATER

3

EACH EGG WHITES *

½

CUP LIGHT CORN SYRUP

2

TEASPOONS INSTANT COFFEE

1

TEASPOON VANILLA EXTRACT

1

CUP POWDERED SUGAR

1 ½

TABLESPOONS WATER

¼

TEASPOON VANILLA EXTRACT

1

X RASPBERRY JAM
seedless *

Directions

Preheat oven top 350.

Spray 9 inch springform pan with cooking spray.

Combine dry ingredients. Whisk sugar, water, eggs, syrup, coffee and vanilla together in large bowl until sugar is almost dissolved.

Gradually beat in dry ingredients until just smooth.

Pour into pan. Bake 40 minutes or until toothpick comes out clean.

Cool completely.

Invert cake on to plate. Remove pan. Make glaze with powdered sugar, water and vanilla whisked together.

Spread on top of cake. Drizzle 1 tablespoon seedless raspberry jam in spiral over glaze.

Draw a knife through jam and glaze to form chervon.

Let cake stand 1 hour.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 261g (9.2 oz)

Amount per Serving

Calories 682 3% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 397mg 17%

Total Carbohydrate 56g 56%

Dietary Fiber 5g 19%

Sugars g

Protein 13g

Vitamin A 0% • Vitamin C 0%

Calcium 5% • Iron 20%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber