9 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

Kentia's Review

May 10, 2010
This is a great lowfat cake! I read the reviews prior to and added an extra 1/4 c of buttermilk to the mixture. I also added pecans. Yummy! It was not dry at all!

esanders's Review

September 01, 2009
Several people have commented that this cake is too dry. I shortened the cooking time by 5 minutes, which helped keep it moist. The cake has nice taste, although not as rich as fudge brownies or a typical chocolate layer cake. I served it with ice cream and raspberry sauce.

julie64's Review

November 30, 2008
Many of the other reviewers commented on the dryness of this cake. I used the required cake flour, knowing it would provide some lightness. However, this was just an awfully dry recipe. I used a different glaze on it but that didn't help at all. I won't make it again.