LOW-FAT CHOCOLATE CAKE
"This yummy cake is so chocolaty and satisfying," relates Diana Scofield of Niceville, Florida. "I sometimes enjoy it with a scoop of fat-free ice cream."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 176 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate, Fiber 1g fiber), Protein 3g protein.
LOW FAT CHOC-ORANGE CAKE
This recipe was passed on to me and it a delicious low fat cake. Each slice only yields 1.7g fat. Great for when that sweet urge hits.
Provided by Sueie
Categories Dessert
Time 50m
Yield 10 slices
Number Of Ingredients 8
Steps:
- Preheat oven to 180deg C.
- Beat egg whites and sugar together for 1 minute.
- Stir baking soda into apple sauce (it will bubble slightly) and then add to bowl.
- Gently fold in flour, rind and choc chips alternately with orange juice.
- Pour into prepared loaf tin.
- Bake 30- 35 minutes or until toothpick comes out clean.
LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE
Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
- Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg
LOW FAT CHOCOLATE ORANGE CAKE
This cake is fabulous and when you crave something scrumptious but don't want all the fat and calories look no further. This is good topped with your favorite sorbet or fat free vanilla yogurt.
Provided by Shirl J 831
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F
- Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
- In a medium bowl, beat the egg for 2-3 minutes at medium speed.
- Add sugar gradually till the mixture is pale yellow and is thickened.
- Add remaining ingredients except the garnishes.
- Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
- Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.
CHOCOLATE ORANGE MARBLE CAKE
For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake
Provided by Caroline Hire - Food writer
Categories Dessert
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
- Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
- Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
- Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
- Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.
Nutrition Facts : Calories 397 calories, Fat 23.1 grams fat, SaturatedFat 13.7 grams saturated fat, Carbohydrate 41.5 grams carbohydrates, Sugar 26.1 grams sugar, Fiber 1.6 grams fiber, Protein 5.6 grams protein, Sodium 0.7 milligram of sodium
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