Normandie Cake

Cooking Light
18 servings (serving size: 1 piece)


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1 1/2 cups granulated sugar, divided
1/4 cup butter or stick margarine, softened
3 large egg yolks
1 tablespoon vanilla extract
2 ounces semisweet chocolate, melted and cooled
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 large egg whites
1/4 teaspoon cream of tartar
Cooking spray
1/2 cup packed brown sugar
1/2 cup fat-free milk
1/4 cup butter or stick margarine
1 ounce semisweet chocolate, chopped
1 teaspoon vanilla extract
3 cups powdered sugar
18 pecan halves


Preheat oven to 350°.

To prepare cake, beat 1 1/4 cups granulated sugar, 1/4 cup butter, and egg yolks at high speed of a mixer until well-blended (about 5 minutes). Add 1 tablespoon vanilla and melted chocolate; beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/2 cups milk, beginning and ending with flour mixture.

Beat egg whites and cream of tartar at high speed of a mixer until foamy using clean, dry beaters. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time; beat until stiff peaks form. Fold egg white mixture into batter. Pour into 2 (8-inch) round cake pans coated with cooking spray. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare the icing, combine brown sugar, 1/2 cup milk, 1/4 cup butter, and 1 ounce chocolate in a small, heavy saucepan. Place over medium heat until chocolate melts, stirring occasionally with a whisk. Bring to a boil, and cook for 7 minutes or until slightly thick. Pour into a large bowl, and cool to room temperature. Stir in 1 teaspoon vanilla. Add powdered sugar, beating well until combined.

Place 1 cake layer on a plate. Spread top with 1/2 cup icing, and top with other cake layer. Spread remaining icing over top and sides of cake. Arrange pecans on top.

Created date

April 1999

Nutritional Information

Calories 320
Caloriesfromfat 24 %
Fat 8.6 g
Satfat 4.6 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 58.1 g
Fiber 0.5 g
Cholesterol 51 mg
Iron 1.2 mg
Sodium 153 mg
Calcium 73 mg