Buttermilk-Chocolate Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 21%
  • Fat: 7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 5.1g
  • Carbohydrate: 53.6g
  • Fiber: 0.0g
  • Cholesterol: 25mg
  • Iron: 2.4mg
  • Sodium: 274mg
  • Calcium: 82mg

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

Preparation

  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.
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