Cooking Light's Ultimate Chocolate Layer Cake

This cake is the ultimate because it's rich, moist, and chocolatey. No one would ever guess that this layer cake is light so bake it for a crowd and wait for the raves to roll in.


18 servings

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 22 %
Fat 7.8 g
Satfat 4.9 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 4.8 g
Carbohydrate 58.4 g
Fiber 0.4 g
Cholesterol 19 mg
Iron 1.7 mg
Sodium 129 mg
Calcium 46 mg


Cooking spray
2 cups sugar
10 tablespoon light butter, softened
3/4 cup egg substitute
2 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat sour cream
3/4 cup boiling water
1 teaspoon vanilla extract


Preheat oven to 350°.

Coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

Beat sugar and butter at medium speed of a mixer until well-blended. Gradually add egg substitute; beat well. Combine flour, cocoa, baking soda, and salt in a bowl. With mixer running at low speed, add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir in boiling water and vanilla.

Pour batter into prepared pans. Bake at 350° for 35 minutes or until cake springs back when touched in center. Loosen layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool.

Place 1 cake layer on a plate; spread with 1/2 cup Chocolate Frosting. Top with other cake layer; spread remaining frosting over cake.