Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 1997

Gallery

Recipe Summary test

Yield:
18 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

315 calories; calories from fat 22%; fat 7.8g; saturated fat 4.9g; mono fat 1.3g; poly fat 0.2g; protein 4.8g; carbohydrates 58.4g; fiber 0.4g; cholesterol 19mg; iron 1.7mg; sodium 129mg; calcium 46mg.
Advertisement