Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light April 1999

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Yield:
9 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

295 calories; calories from fat 21%; fat 7g; saturated fat 1.8g; mono fat 2.6g; poly fat 1.8g; protein 5.1g; carbohydrates 53.6g; cholesterol 25mg; iron 2.4mg; sodium 274mg; calcium 82mg.
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