Reduced Fat Buttermilk Chocolate Cake

READY IN: 55mins
Recipe by Ceezie

This is from Shape Mag and they revamped it so that it has 180 less calories and 12 grams less fat per serving ... however still tastes great.

Top Review by Stephie Biggs

yummy! I did however alter the recipe some.....used 2 whole eggs, 1/2 cup applesauce with 1/2 cup oil and lowfat buttermilk in the cake batter. The taste and texture of the cake was perfect! The icing was a little soft to me, so I added about 1/2 c more powdered sugar and next time would add a little more cocoa b/c it wasn't quite chocolatey enough. Toasted my walnuts and sprinkled on top. EXCELLECT recipe to replace the one I have that calls for THREE sticks of butter!!

Ingredients Nutrition

Directions

  1. To make the cake, preheat oven to 350°F Lightly coat a 9-by-13-inch baking pan with nonstick cooking spray. In a bowl, combine flour, sugar, cocoa powder and baking soda. Set aside. In a large bowl, using an electric mixer on the highest speed, beat the egg whites for 90 seconds. Add applesauce, buttermilk and vanilla. Beat until smooth. Add half of the flour mixture and beat on a low setting until just mixed. Add the remaining flour mixture and beat on high for 2 minutes. Transfer batter to the prepared pan. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean and the sides of the cake begin to pull away from the pan. Remove from oven and cool completely.
  2. To make the frosting, beat the butter in a small bowl until smooth and fluffy. Add 1/2 cup of powdered sugar; beat on low until smooth.
  3. Add 1 tablespoon each of buttermilk and cocoa powder; beat until smooth. Add half of the remaining sugar, buttermilk and cocoa powder; beat well. Add remaining ingredients and beat until smooth. Spread over cooled cake. Scatter nuts evenly on top of the frosting. Slice and serve.

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