Ingredients for Brownie Fudge Cake Light
- Semi Sweet Chocolate Chips
- 3-4 tablespoons milk (or more, as needed)
- Granulated Sugar
- Unsweetened Cocoa Powder
- 1 large egg
- 2 large egg whites
- Low Fat Sour Cream
- ¼ cup light corn syrup
- Vegetable Oil
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 ½ teaspoons baking powder
- 1 ½ cups powdered sugar
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How to Make Brownie Fudge Cake Light
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- Melt chocolate: In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 2 tablespoons water. Microwave in 30-second intervals, stirring until smooth.
- In a large bowl, cream together 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 large egg, 2 large egg whites, ½ cup sour cream, ¼ cup light corn syrup, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Beat until light and fluffy.
- Add the melted chocolate and mix well to combine.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour and 1 ½ teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Make the icing: In a medium bowl, beat together 1 ½ cups powdered sugar, 2 tablespoons unsweetened cocoa powder, and 3-4 tablespoons milk (or more, as needed) until smooth and spreadable.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
86g
Fat
10g
Carbs
12g
