SERVES: 16
PREPARATION: 15 MINUTES, COOKING: 30 MINUTES
Ingredients:
3/4 cup (175 ml) tomato juice
1/4 cup (50 ml) water
2/3 cup (150 g) unsweetened cocoa powder
2 1/4 cups (550 g) all-purpose flour
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) baking powder
1/4 teaspoon (1 ml) salt
1 1/2 cups (375 g) sugar
1/2 cup (125 ml) vegetable oil
3 large eggs
1 1/2 teaspoons (7 ml) vanilla extract
Icing:
1 ounce (25 g) unsweetened chocolate
2 tablespoons (30 ml) low-fat (1%) milk
1 tablespoon (15 ml) unsweetened cocoa powder
4 ounces (125 g) one-third-less-fat cream cheese
2 1/2 cups (625 g) confectioner’s sugar, sifted
1/2 cup (125 g) seedless raspberry jam
Method:
1 Preheat oven to 350°F (180°C). Coat two 9 inch (23 cm) round cake pans with nonstick cooking spray.
2 In small saucepan, bring tomato juice and water to a boil. Whisk in cocoa powder until smooth. Remove from heat.
3 In medium bowl, stir together flour, baking soda, baking powder, and salt.
4 In large bowl, beat together sugar, oil, eggs, and 1 teaspoon (5 ml) vanilla extract until combined. Beat in cocoa mixture. Beat in flour mixture just until evenly moistened. Divide batter between prepared pans.
5 Bake until toothpick inserted in centers of cakes comes out clean, 25 to 30 minutes. Transfer pans to wire rack. Let cool 10 minutes. Turn cakes out onto rack. Let cool completely.
6 Prepare icing: In medium microwave-safe bowl, microwave together chocolate and milk on high power 1 minute. Stir until smooth. Whisk in cocoa powder until smooth. Whisk in cream cheese and 1/2 teaspoon (2 ml) vanilla extract. Stir in confectioner’s sugar until combined.
7 Place one cake layer on flat plate or platter. Spread top of this layer with jam. Place remaining layer over layer with jam on it. Spread icing over sides and top of cake.
Each serving provides
350 calories, 5 g protein, 11 g fat (2.5 g saturated fat), 61 g carbohydrate (44 g sugars), 2 g fiber, 210 mg sodium
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| old fashioned secret ingredient chocolate cake |
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