Low Fat Chocolate Mocha Cake
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 118.29 ml cocoa
- 14.79 ml instant coffee
- 157.80 ml boiling water
- 118.32 ml reduced-calorie margarine
- 354.88 ml sugar
- 59.14 ml honey
- 1 egg yolk
- 4.92 ml vanilla extract
- 236.59 ml low-fat vanilla yogurt
- 14.79 ml cornstarch
- 473.18 ml flour
- 4.92 ml baking soda
- 7.39 ml baking powder
- 2 egg whites
- 0.25 ml cream of tartar
-
Glaze
- 78.78 ml cocoa
- 59.14 ml evaporated skim milk
- 236.59 ml confectioners' sugar
- 4.92 ml vanilla extract
directions
- Preheat oven to 350°F.
- Spray a 9" tube pan with nonstick spray and dust with flour.
- In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
- Stir in the sugar, honey, egg yolk, and vanilla until blended.
- In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
- Add to chocolate-honey mixture.
- Sift together flour, baking soda and baking powder and add to the wet mixture.
- Stir well.
- With an electric mixer, beat the egg whites until frothy.
- Add the cream of tartar and continue to beat until stiff.
- Fold the egg whites gently into the batter.
- Pour the batter into the pan.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Cool for 30 minutes on a rack.
- Unmold and cool to room temperature.
- Combine all the glaze ingredients in a bowl.
- Mix thoroughly and let stand 5 minutes.
- Spread the glaze over the top of th cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I really enjoyed this cake. I thought it had a very nice texture and also really liked the fact that it wasn't overly sweet. I used 1 cup splenda and 1/2 c sugar (was scared to omit sugar entirely) and it turned out fine! I also substituted the yogurt for sour cream because I didn't have any yogurt at the time. OK, too. Thanks for the recipe!
Tweaks
-
I really enjoyed this cake. I thought it had a very nice texture and also really liked the fact that it wasn't overly sweet. I used 1 cup splenda and 1/2 c sugar (was scared to omit sugar entirely) and it turned out fine! I also substituted the yogurt for sour cream because I didn't have any yogurt at the time. OK, too. Thanks for the recipe!
RECIPE SUBMITTED BY
<p>I'm 82 years young and love living on the Oregon Coast. I enjoy cooking, needlepoint, going agate hunting on the beach, whale watching, movies, and spending time with my 5 children and 6 grandchildren. </p>