Flat Belly Diet Chocolate Cake With Maple Frosting

This is a recipe from the Flat Belly Diet Cookbook, but I have added 2 eggs to it, as I felt their recipe was like a hockey puck! The frosting is awesome on day one - it tends to break down by day 2 - maybe it should be refrigerated!

• Ready In: 50 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• Cake

• 1  cup sugar
• 1  cup  canola oil mayonnaise
• 1  cup buttermilk
• 2  eggs
• 1  tablespoon vanilla extract
• 1 1⁄2 cups whole wheat pastry flour
• 1  cup all-purpose flour
• 1⁄2 cup cocoa powder
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon salt

• Frosting

• 3⁄4 cup maple syrup
• 3  egg whites
• 1⁄2 teaspoon cream of tartar

Directions

1. Preheat the oven to 35o degrees.
2. Coat two 9" round pans with cooking spray.
3. Beat the sugar and mayonnaise in a large bowl with an electric mixer at medium speed until well blended.
4. Beat in the buttermilk, eggs and vanilla extract.
5. Add the flours, cocoa, baking soda and salt and beat just until blended.
6. Spread the batter in the pans.
7. Bake for 25 minutes or until a wooden pick comes out clean.
8. Place on a wire rack and let cool completely.
9. Frosting:
10. Combine the syrup, egg whites, and cream of tartar in the top of a double boiler.
11. Beat with an electric mixer on high until well blended.
12. Place over rapidly boiling water and beat for 4-7 minutes or until stiff peaks form.
13. Remove the top of the double boiler from the water and continue beating for 3-5 minutes or until thickened and fluffy.
14. Place one cake layer on a serving plate.
15. Spread 1 cup of the frosting over the cake.
16. Top with the second cake layer.
17. Spread the remaining frosting over the top and sides of the cake.