Ingredients for Chocolate Body Break Cake
- Sifted Flour
- Granulated Sugar
- Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Skim Milk
- 3 large egg whites
- Corn Syrup
- Canned Cherry Pie Filling
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How to Make Chocolate Body Break Cake
- Preheat oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 ½ cups unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup milk, 3 large egg whites, and ½ cup corn syrup.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Beat on medium speed for 2 minutes.
- Divide the batter evenly among the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, fill between each layer with your favorite low-fat cherry pie filling.
- Garnish with a dollop of low-fat whipped cream.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
79g
Fat
3g
Carbs
16g
