Chocolate Marvel Cake - Low-Fat |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My favorite chocolate cake, and heart-healthy, too! A deep, dark chocolate cake that I'm proud to serve my family. Prune Butter replaces the customary oil, but it tastes sooo good, you'd never know it's low-fat. A light 7-Minutes Icing is the perfect complement. For Valentine's Day, add a drop or two of red food coloring and 2 drops of peppermint or spearmint to the icing. I modified the recipe from the June/July 1998 issue of Light & Tasty magazine. If you can't find Prune Butter (Lekvar), try Rita's Lekvar Prune Plum Filling Lekvar Prune Plum Filling or (Apricot). Ingredients:
1 cup strong brewed coffee |
1 cup skim milk |
8 ounces lekvar prune butter |
1 cup egg substitute (egg beaters) |
2 teaspoons vanilla extract |
2 cups sugar |
2 cups all-purpose flour (measured, then sifted) |
3/4 cup cocoa (measured, then sifted) |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
frosting |
Directions:
1. To keep cake low-fat, use either a Seven-Minute Frosting or a powdered sugar glaze.
2. Preheat oven to 350 degrees.
3. Spray the inside of two 8-inch cake pans or one 9-inch springform pan with Baker's Joy or grease and flour them.
4. In large bowl, mix all dry ingredients together and set aside.
5. Place Lekvar (Prune Butter) in large mixing bowl; gradually add all other liquids, mixing on SLOW speed. (Unless you want to wear this)
6. Add half of dry ingredients and mix 1 minute.
7. Add remaining dry ingredients and mix 1 minute.
8. Pour batter into prepared pans.
9. Bake 30-35 minutes (8-inch pans) or 40-50 minutes (9-inch springform) or until done. (Toothpick comes out clean when inserted into middle of cake.)
10. Cool in pans.
11. Gently run knife around edge of cake.
12. Place flat parchment-lined pan/plate on top and invert to remove each cake layer.
13. Frost with 7-Minute Frosting.
14. If you want to make it very decorative, melt 1-ounce unsweetened chocolate and drizzle it over the frosting, letting some of it run down the sides.
15. IMPORTANT TIP: I always wrap little insulating strips, soaked in water and squeezed, around the outside of each cake pan.
16. The brand I use is MagiCake by J P Products, and these work well.
17. OMIT THIS LINE
18. OMIT THIS LINE
19. The purpose of these strips is to keep the cake from forming a hump in the middle of the cake layers by preventing the outside edges from cooking before the centers cook.
20. I couldn't make flat cake layers without the MagiCake strips.
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