Ingredients for Low Calorie Chocolate Cake W Frosting
- All Purpose Flour
- Sugar
- 1/2 teaspoon baking soda
- Hot Water
- Unsweetened Cocoa Powder
- Applesauce
- Vanilla Essence
- Light Cream Cheese
- 2 tablespoons light butter
- Splenda Granular
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt (for cake) and a pinch of salt (for frosting)
- 1-2 tablespoons skim milk (if needed)
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How to Make Low Calorie Chocolate Cake W Frosting
- In a small bowl, whisk together 1/2 cup water and 1/4 cup unsweetened cocoa powder until smooth.
- In a large bowl, combine the wet ingredients (prepared cocoa mixture, 1/2 cup light olive oil, 2 large eggs, and 1 teaspoon vanilla extract).
- Add the dry ingredients (1 cup whole wheat flour, 1 1/2 cups granulated Splenda, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt) to the wet ingredients and mix until just combined. Do not overmix.
- Line the bottom of an 8x8 inch baking pan with parchment paper. Do not grease the sides; this helps the cake release easily.
- Pour batter into the prepared pan and spread evenly.
- Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat together 4 ounces (113g) light cream cheese and 2 tablespoons light butter until smooth.
- Gradually add 1/2 cup granulated Splenda, beating until light and fluffy.
- Add 2 tablespoons unsweetened cocoa powder and a pinch of salt; mix until combined.
- Stir in 1 teaspoon vanilla extract.
- If the frosting is too thick, add 1-2 tablespoons of skim milk until it reaches a spreadable consistency.
- Once the cake is completely cool, frost the top and sides.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
53g
Fat
16g
Carbs
7g
