MAKEOVER FUDGE CAKE
Mary Jo Kopecky of Madison, Wisconsin sent us her recipe for a wonderful fudge torte. "It's so rich and fudgy, but is loaded with saturated fat." The makeover fudge cake is moist, dense and oh-so-chocolaty...and has half the calories and saturated fat of the original.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat a 9-in. springform pan with cooking spray. Place pan on a baking sheet; set aside. In a small saucepan, melt chocolate chips and butter over low heat, stirring constantly. Remove from the heat; set aside to cool slightly. , In a large bowl, beat egg yolks on high speed for 3 minutes or until thick and lemon-colored. Gradually beat in brown sugar. Beat in the baby food, coffee and reserved chocolate mixture. , Combine the flour, salt and cinnamon; gradually beat into the chocolate mixture. With clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form; fold into batter., Spread evenly into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool for 15 minutes before removing sides of pan. Cool completely on a wire rack., For frosting, in a small bowl, beat the butter, cocoa, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Frost top of cake. Refrigerate leftovers.,
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 137mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 2g fiber), Protein 4g protein.
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