Low Fat Chocolate Layer Cake
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 1⁄2 cups flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1⁄3 cups granulated sugar
- 1 1⁄4 cups fat-free buttermilk
- 3⁄4 cup prune puree or 3/4 cup prune baby food
- 4 egg whites
- 1 teaspoon vanilla
- 1⁄2 cup raspberry jam
- 1⁄2 cup confectioners' sugar
directions
- Preheat oven to 350.
- Spray two 9-inch cake pans with nonstick spray.
- In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.
- In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.
- Pour wet ingredients into dry and mix until just combined.
- Divide the batter evenly between the two cake pans.
- Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.
- Cool in the pans on a wire rack for 5-10 minutes.
- Turn cakes out onto racks and cool completely.
- Slice the rounded top off of one of the cakes to create a flat surface.
- Spread the flat surface with the raspberry jam.
- Place the other cake on top.
- Sift confectioners sugar liberally over the top.
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Reviews
-
I made this cake for my parents birthday- and from the start it didn't look right. The batter was almost as thick as play-do when I was done mixing in all the ingredients (I tried not to over mix it), and although I only cooked it for 18 minutes (one layer at a time), I think it came out overcooked. We waited a day to eat it, so that may have affected the taste, but it was dry, and like eating flavored cardboard. I will try this recipe again, but will probably substitute in applesauce for added moisture. I did substitute all the sugar for splenda-I will not do that again!
RECIPE SUBMITTED BY
caetb
Frederick, Maryland