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

This recipe holds true to its name: It's supereasy to make.

Recipe by Cooking Light November 1997

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Recipe Summary test

Yield:
18 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Chocolate-Cream Cheese Frosting; cover and chill.

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  • Preheat oven to 350°.

  • Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside.

  • Combine flour and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds or until ingredients are moist. Beat mixture at medium speed 2 minutes or until well-blended.

  • Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Loosen layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.

  • Place 1 cake layer on a plate, and spread with 1/2 cup Chocolate-Cream Cheese Frosting. Top with remaining cake layer; spread remaining frosting on sides and top of cake. Cover and chill at least 1 hour.

Nutrition Facts

283 calories; calories from fat 24%; fat 7.7g; saturated fat 2g; mono fat 1.3g; poly fat 0.6g; protein 5.4g; carbohydrates 48.3g; fiber 0.3g; cholesterol 42mg; iron 1.9mg; sodium 218mg; calcium 65mg.
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