Light Version Chocolate Cinnamon Mayo Cake

photo by Annacia

- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
12-15
ingredients
-
Cake
- 1⁄2 cup unsweetened cocoa
- 2 cups flour
- 1 cup whole wheat pastry flour
- 2 cups sugar substitute, like Splenda Blend
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup canola oil mayonnaise
- 1 cup water
- 1 cup strong coffee
-
Frosting
- 2 cups powdered sugar
- 1⁄4 - 3⁄4 cup butter or 1/4-3/4 cup margarine, softened
- 1⁄4 cup unsweetened cocoa powder
- 4 -6 ounces low-fat cream cheese, block style, softened
- 1 teaspoon vanilla
- 1 teaspoon brewed coffee
directions
- Pre-heat oven to 350.
- Mix all ingredients in order given.
- Pour into a greased and floured 13x9x2 pan.
- Bake 30-35 minutes or until pick inserted in center comes out clean.
- Let cool in pan placed on wire rack.
- Cream sugar, cocoa, butter and cream cheese until smooth.
- Add vanilla and coffee and whip until well blended.
- Add more margarine & cream cheese if necessary to get spreadable consistency.
- Leave cake in pan and spread frosting over top.
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Reviews
-
First of all, whats not to love about chocolate, cinnamon and coffee? From a diabetic point of view this is outstanding. I used regular Splenda (not the Baking Blend) so my cake is sugar free and the mayo is low fat and no cholesterol. I love the flavor and the really low fat, sugar free aspect. What I had a problem with is the working of the recipe. Make exactly as directed the batter was actually cookie dough. I started adding more liquids (coffee then water and then some skim milk). I didn't measure the liquids but I know that I added at least a 1/2 cup and possibly up to 2/3 cup before I got a cake batter that was pour-able. It could well be the added liquids that increased the volume but it didn't rise much (I used an 8x8 pan). I omitted the frosting and used some canned peached in juice that I thickened for a topping to keep it healthy.
RECIPE SUBMITTED BY
Simply Chris
Surprise, 41
<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>