Buttermilk-Chocolate Cake

Recipe from

Nutritional Information

Calories 295
Caloriesfromfat 21 %
Fat 7 g
Satfat 1.8 g
Monofat 2.6 g
Polyfat 1.8 g
Protein 5.1 g
Carbohydrate 53.6 g
Fiber 0.0 g
Cholesterol 25 mg
Iron 2.4 mg
Sodium 274 mg
Calcium 82 mg

Ingredients

1 cup sugar
1/4 cup butter or stick margarine, softened
1/2 teaspoon vanilla extract
2 large egg whites
1 large egg
1 1/2 cups sifted cake flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup water
1/4 teaspoon baking soda
Cooking spray

Preparation

Preheat oven to 350°.

Beat sugar, butter, and vanilla in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt in a small bowl, stirring well with a whisk. Combine buttermilk, water, and baking soda. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Spread glaze over cake.

Note:

April 1999
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