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Chocolate Layer Cake Recipe

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This recipe for Chocolate Layer Cake is from The Century Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup plus 2 T. all-purpose flour
1/3 cup unsweetened cocoa powder
1 t. espresso powder or instant coffee granules
1 t. baking powder
1 t. baking soda
¼ t. salt
1/3 cup plus 2 t. granulated sugar
2T. plus 2 t. reduced-calorie tub margarine
1 large egg
1 t. vanilla extract
1 cup skim buttermilk*
½ cup reduced-calorie apricot spread (16 calories per 2 teaspoons) (optional)
1 t. confectioners’ sugar
Directions:
Directions:
1. Preheat oven to 350 degrees F. Spray two 8” square baking pans with nonstick cooking spray.
2. In small bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside.
3. In medium bowl, with mixer on high speed, cream sugar and margarine; add egg and vanilla, beating until smooth. Gradually beat in flour mixture alternately with buttermilk, until batter is smooth.
4. Evenly divide batter between prepared pans; bake 10 minutes, until toothpick inserted in center comes out clean. Transfer pans to rack; let cool. Insert sharp knife around edges of each pan; remove cakes from pans. Transfer 1 cake to serving platter flat side up; set aside.
5. Meanwhile, in small saucepan, heat fruit spread over low heat about 2-3 minutes, until melted. Brush ¼ cup of the melted spread on top of cake on serving platter. Brush the remaining fruit spread on flat underside of remaining cake; arrange on top of cake on serving platter, fruit-spread sides together.
6. Evenly sprinkle top of cake with confectioners’ sugar. Cut into 12 equal pieces.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Source: Weight Watchers Complete cookbook & Program Basics copyright 1994
EACH SERVING PROVIDES; ¼ Fat, ½ Bread, 65 Optional Calories
PER SERVING: 119 calories, 3 g Protein, 3 g Fat, 22 g Carbohydrate, 243 mg Sodium, 19 mg Cholesterol, 1 g Dietary Fiber

*You can make “buttermilk” by combining 1 T. of cider vinegar with skim milk and letting it set for about 5 minutes

I omit the apricot spread and just bake the cake in one cake pan. I top each serving with a dollop of reduced fat Cool Whip

 

 

 

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