Friday, October 26, 2012

Low Fat Chocolate Mocha Cream Cake

I promised I would blog this cake today but I have found myself at the end of the day and running out of time.  Sooooo.....I am going to give you the recipe and blog the step by step pictures and directions later.

It is really so easy and really, really yummy!  So, here is the recipe!


Preheat oven to 350 degrees!

2 cups all-purpose flour 
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semi-sweet chocolate morsels
Cooking spray

Mocha Cream:
1/4 cup boiling water
1 tablespoon instant coffee granules
1 - 7 ounce marshmallow creme
1 - 8 ounce container of fat free or sugar free whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)

1.  Preheat oven to 350 degrees

2.  To prepare cake, lightly spoon flour into dry measuring cup, level with a knife.  Combine flour and next 6 ingredients (through salt) in a large bowl.  Add mayonnaise and oil, beat with a mixer at low speed until well blended.  Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.  Stir in chocolate, pour batter into a 13 X 9 inch baking pan (I used a stoneware dish) coated with cooking spray.  Bake in a 350 degree oven for 30 minutes or until a wooden pick inserted in center comes out clean.  Cool completely in pan on a wire rack.

3.   To prepare mocha cream (my favorite), combine water and coffee granules in a large bowl, stir until granules dissolve.  Add marshmallow creme, beat with a mixer at low speed until smooth.  Fold in whipped topping.   Spread mocha cream over top of cake, drizzle with chocolate syrup.  Chill until ready to serve.  Yield 16 servings

Calories: 315
Fat: 8.1 g
Carbs: 60 g

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