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Buttermilk-Chocolate Cake

Yield 9 servings

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
  • Chocolate Glaze

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.