Prep 30 mins
Cook 30 mins
From Cooking Light (May 2005)
- cooking spray
- 1 tablespoon flour
- 1⁄2 cup butter, melted
- 1 (8 ounce) carton nonfat sour cream
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla extract
- 1⁄2 cup egg substitute (or 2 eggs)
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup low-fat buttermilk
- 1⁄2 cup block-style fat free cream cheese, softened
- 1⁄4 cup butter, softened
- 1 teaspoon vanilla extract
- 1⁄3 cup unsweetened cocoa
- 1 -2 tablespoon fat-free evaporated milk
- 1⁄8 teaspoon salt
- 3 cups powdered sugar, divided
- Preheat oven to 350°.
- Coat bottom only of a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside. (If you plan to serve the cake straight from the pan instead of unmolding it, you can skip the wax paper step.).
- Cake: Stir 1/2 cup butter and sour cream with a whisk until well blended.
- Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended.
- Add egg substitute; beat 2 minutes or until well blended.
- Stir 2 cups flour, baking soda, and 1/2 teaspoon salt well with a whisk.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
- Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan.
- Carefully peel off wax paper; cool completely on wire rack.
- Frosting: Beat the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla at high speed until fluffy.
- Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended.
- Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy.
- Gradually add remaining 1 1/2 cups powdered sugar.
- Place cake on a serving platter. Spread frosting over top and sides of cake.
- Store cake loosely covered in the refrigerator.
I thought the cake was okay, it was a little dry and I even took it out early...? My husband loves yellow cake and he enjoyed it. I used Kittencals Chocolate Buttercream Icing and it was awesome.
This cake is light,soft,easy to make-The frosting took some time to make but really tasted great-Ive tried some other recipes of KBurie-Theyre simple to make good instructions and really come out exactly how she says!!!!!Thank you so much!