Here is another recipe I tried for Thanksgiving. It is awesome. Although there are several steps, this cake is not that difficult to make and is definitely worth the effort!
serves 16 ( 8 points+)
Cake:
- 1 c. boiling water
- ½ c. + 1 T. unsweetened cocoa, divided
- 2 oz. semi-sweet chocolate, finely chopped
- 1-¾ c. sugar
- 6 T. butter, softened
- 1 tsp. vanilla
- 3 egg whites
- ½ c. fat-free sour cream
- 2 c. cake flour
- 1-½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
Filling:
- ⅓ c. skim milk
- 1 T. sugar
- 1 T. cornstarch
- 4 oz. milk chocolate chips
- ¾ c. Cool Whip Free
Glaze:
- ½ c. powdered sugar
- ¼ c. unsweetened cocoa
- 3 T. skim milk
- 2 tsp. butter
- ⅛ tsp. espresso granules
- dash of salt
- 1 oz. semi-sweet chocolate, finely chopped
Preheat oven to 350. Coat two 9″ round cake pans with nonstick spray. Line the bottom of each pan with wax paper, coat wax paper with spray and sprinkle with 1 T. cocoa.
For cake, combine 1 c. boiling water, ½ c. cocoa and 2 oz. semi-sweet chocolate. Stir until combined. Cool to room temperature.
Meanwhile, place sugar, butter and vanilla in a large bowl. Beat until crumbly. Add egg whites, one at a time, beating well between each addition. Add sour cream and beat for 2 minutes.
Combine dry ingredients in a small bowl. Add to butter mixture alternately with chocolate mixture, beginning and ending with flour mixture. Divide evenly into pans and bake at 350 for 30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool in pans on wire racks for 10 minutes before removing cakes to cool completely. Remove wax paper.
For filling, combine ⅓ c. milk and then next three ingredients in a saucepan over medium heat. Bring to a boil, stirring constantly, Cook until thick, about 1 minute. Remove from heat and stir in milk chocolate chips until smooth. Pour into a bowl, cover and refrigerate until cooled. Fold in Cool Whip.
For glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently.
Place one cake layer on a serving plate. Spread filling over cake leaving a ¼” border. Top with remaining cake layer. Spread glaze over the top of the cake.