By Vittoria2008 on January 09, 2008
Photo by HokiesMom
Photo by HokiesMom
"Chocolate....cake....and low fat? What's not to love?"
Serving Size: 1 (126 g)
Servings Per Recipe: 6
"What a nice suprise to have such a rich, moist cake be low fat! I served this as our birthday cake to Jesus on Dec. 24, but made the mistake of covering it with a too-sweet frosting. Powdered sugar is all that's needed! I cut the sugar to 1/4 cup and used another 1/4 cup Splenda which made it plenty sweet. I also only had dark cocoa rather than regular, and used canola oil. We will enjoy this many times. Thanks Vittoria!"
"Fabulous cake! It is tremendously moist but holds its own when you slice it! I love that it makes one 9-inch cake layer so you don't have to worry about the temptation of leftovers. I cut down the sugar to 3/4 cups but everything else remained the same. I was able to get 8 slices out of this cake easily - so you may want to adjust the servings so the caloric intake relates better. Dusted with confectioner's sugar - perfect ending to our meal tonight. Made for Zaar Chef Alphabet Soup game. Thanks for sharing!"
"I multiplied the recipe four times and added a bag of mini dairy/egg/soy/nut-free chocolate chips. It made 42 cupcakes and a large dinosaur cake from a Wilton shaped pan. I sprinkled organic powdered sugar over the top with a sifter instead of frosting. The kids at my child's birthday party all loved them. They gobbled them right up! The parents appreciated that they were not so heavy or caloric. Thanks so much!"
"This cake was surprisingly good, it was soft, spongy, and very chocolatey! I replaced the oil with 3 tablespoons of organic fatfree milk, and the sugar with a 1/4 cup plus 2 table spoons of agave necter, and it was amazing. Thanks for posting this recipe, it saved me from having to have a cupcake at the superbowl!!"