Saturday, July 19, 2014


This cake is one of my Top 5 favorite cakes ever!!!  As a matter of fact, when I asked my son what dessert he wanted for his birthday last week, this is the one he's just that awesome!

I found this recipe years ago in a Cooking Light magazine.  The reason I decided to try it was because it had won first prize in one of their contests.  We were trying to find desserts that were lower in calories and fat so, I figured if it had won first prize then it was worth a try.  I am sooooo glad I did.  This cake is lower in fat than most cakes but it does not taste like it at all.   It is super moist and so fluffy and is chocked full of chocolatey yumminess.  The coffee adds a flavor that takes it right over the top!  

The cake has no eggs, no butter, no milk, and only 3 tablespoons of canola oil.  The moisture comes from reduced-fat mayonnaise.  I guess you could argue that mayo does have eggs, but reduced fat mayo has just egg whites...and oil.  There are 16 servings in this cake so, those are pretty large pieces.  Each piece of cake has 8.1 grams of fat, 315 calories, 1.8 grams of fiber, 390 mg sodium, 60 grams of carbohydrates and no cholesterol.  Those numbers compared to other cakes are pretty impressive.

If you are on a diet and feel the need to cheat, you could do it with this cake and the guilt factor would be minimal!  You could have your chocolate fix without being set behind too far in your diet!  It is a perfect cheat food!

Talking about it is not a good thing though.  I am now wanting a piece and there is none left...ugh...this could be bad. 



2 cups All Purpose Flour
1 cup Granulated Sugar
1 cup Dark Brown Sugar, packed
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 Pure Vanilla Extract (not imitation)
1/3 cup Semi-Sweet Chocolate Morsels (I like the minis)


1/4 cup Boiling Water
1 tablespoon Instant Coffee Granules
1 (7 ounce) jar Marshmallow Creme
1 (8 ounce) container frozen Lite Cool Whip 
1/3 cup Hershey's Lite Syrup
Candy Bar pieces and shavings, optional

Preheat oven to 350 Degrees
To prepare cake, lightly spoon flour into dry measuring cups, level with a knife.  Combine flour and next 6 ingredients 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 9 X 13 baking pan that has been sprayed with Baker's Joy or greased and floured.  Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool completely in pan on a wire rack.

To prepare Mocha Cream, 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. 

 Chill until ready to serve.  

When ready to serve, drizzle the chocolate syrup over the top of the cake and sprinkle broken pieces of a chocolate bar and chocolate shavings over the top.  Serves 16



This piece was my photo slice....I love having to clean up my was divine!


karin dowers said...

YUMMMM! Can't wait to make this!
Thanks Janna! : D

Jeanne said...

Oh my goodness - this looks so good and doesn't look low fat at all. I'll have to try it soon.