Ingredients
1 spray(s) cooking spray
2 cup(s) all-purpose flour
1 tsp baking powder
1/4 cup(s) unsweetened cocoa powder
1/2 tsp table salt
1/2 cup(s) reduced-calorie margarine
1/2 cup(s) sugar, granulated
1/2 cup(s) regular liquid egg substitute
1 cup(s) fat free skim milk
1 Tbsp white wine vinegar
1 tsp baking soda
1 1/2 tsp vanilla extract
2 large egg white(s)
1/2 cup(s) sugar, granulated
2 Tbsp water
1 tsp vanilla extract
1/8 tsp table salt
2 Tbsp reduced-calorie margarine
2 Tbsp unsweetened cocoa powder
6 tsp water, or as necessary
1/2 tsp vanilla extract
1 1/2 cup(s) powdered sugar
Instructions
Preheat oven to 350ºF. Coat a 12-cup muffin pan with cooking spray.
To make cakes, sift together flour, baking powder, 1/4 cup of cocoa powder and 1/2 teaspoon of salt in a medium bowl; set aside.
In a large mixing bowl, beat together 1/2 cup reduced-calorie margarine and 1/2 cup of granulated sugar until creamy; beat in egg substitute. In a small bowl, combine milk, vinegar, baking soda and 1 1/2 teaspoons of vanilla extract.
Add half of flour mixture to margarine mixture; mix. Add milk mixture and then remaining flour mixture. Mix until smooth and creamy. Spoon mixture into prepared muffin pan, filling each cup about 2/3 full. Bake until a wooden pick inserted in center of a cake comes out clean, about 25 to 30 minutes. Cool cakes in pan for 5 minutes. Transfer cakes to a wire rack to cool completely.
Meanwhile, to make filling, combine egg whites, remaining 1/2 cup of granulated sugar, 2 tablespoons of water, 1 teaspoon of vanilla extract and remaining 1/8 teaspoon of salt in a medium bowl and place bowl over boiling water (or use a double boiler). Using a hand-held mixer, beat egg whites until stiff and fluffy, about 4 minutes. Remove from heat.
To make icing, combine remaining 2 tablespoons each of margarine and cocoa, and remaining 1/2 teaspoon of vanilla extract in a small mixing bowl; beat until smooth and creamy. Sift powdered sugar over bowl and stir with a spatula, adding water by teaspoonfuls, until thick and spreadable.
Slice cakes in half horizontally. Spread each botton half with 1 1/2 tablespoons of vanilla filling. Frost top halves with 1 to 1 1/4 tablespoons of icing and place on top of bottom halves. Yields 1 cake per serving.
8 PointsPlus
Serves 12
1 spray(s) cooking spray
2 cup(s) all-purpose flour
1 tsp baking powder
1/4 cup(s) unsweetened cocoa powder
1/2 tsp table salt
1/2 cup(s) reduced-calorie margarine
1/2 cup(s) sugar, granulated
1/2 cup(s) regular liquid egg substitute
1 cup(s) fat free skim milk
1 Tbsp white wine vinegar
1 tsp baking soda
1 1/2 tsp vanilla extract
2 large egg white(s)
1/2 cup(s) sugar, granulated
2 Tbsp water
1 tsp vanilla extract
1/8 tsp table salt
2 Tbsp reduced-calorie margarine
2 Tbsp unsweetened cocoa powder
6 tsp water, or as necessary
1/2 tsp vanilla extract
1 1/2 cup(s) powdered sugar
Instructions
Preheat oven to 350ºF. Coat a 12-cup muffin pan with cooking spray.
To make cakes, sift together flour, baking powder, 1/4 cup of cocoa powder and 1/2 teaspoon of salt in a medium bowl; set aside.
In a large mixing bowl, beat together 1/2 cup reduced-calorie margarine and 1/2 cup of granulated sugar until creamy; beat in egg substitute. In a small bowl, combine milk, vinegar, baking soda and 1 1/2 teaspoons of vanilla extract.
Add half of flour mixture to margarine mixture; mix. Add milk mixture and then remaining flour mixture. Mix until smooth and creamy. Spoon mixture into prepared muffin pan, filling each cup about 2/3 full. Bake until a wooden pick inserted in center of a cake comes out clean, about 25 to 30 minutes. Cool cakes in pan for 5 minutes. Transfer cakes to a wire rack to cool completely.
Meanwhile, to make filling, combine egg whites, remaining 1/2 cup of granulated sugar, 2 tablespoons of water, 1 teaspoon of vanilla extract and remaining 1/8 teaspoon of salt in a medium bowl and place bowl over boiling water (or use a double boiler). Using a hand-held mixer, beat egg whites until stiff and fluffy, about 4 minutes. Remove from heat.
To make icing, combine remaining 2 tablespoons each of margarine and cocoa, and remaining 1/2 teaspoon of vanilla extract in a small mixing bowl; beat until smooth and creamy. Sift powdered sugar over bowl and stir with a spatula, adding water by teaspoonfuls, until thick and spreadable.
Slice cakes in half horizontally. Spread each botton half with 1 1/2 tablespoons of vanilla filling. Frost top halves with 1 to 1 1/4 tablespoons of icing and place on top of bottom halves. Yields 1 cake per serving.
8 PointsPlus
Serves 12
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