Easy fudge layer cake

18 Servings

Ingredients

Quantity Ingredient
---Chocolate Cream Cheese frosting---
4 ounces 1/3 less fat cream cheese
2 tablespoons Stick margarine; softened
3 tablespoons Skim milk
3⅓ cup Sifted powdered sugar
¾ cup Dutch process cocoa or unsweetened cocoa
1 teaspoon Vanilla
⅛ teaspoon Salt
Cooking spray
1¾ cup All-purpose flour
1¼ cup Skim milk
⅔ cup Granulated sugar
⅔ cup Packed dark brown sugar
½ cup Dutch process cocoa or unsweetened cocoa
⅓ cup Vegetable shortening
1 teaspoon Baking powder
1 teaspoon Baking soda
2 teaspoons Vanilla
½ teaspoon Salt
3 larges Eggs

Directions

CAKE

Prepare the Chocolate Cream Cheese Frosting: Beat first 3 ingredients in a large bowl at high speed of a mixer until smooth. Combine sugar, cocoa and salt; gradually add sugar mixture to cheese mixture, beating at low speed until well-blended. Add vanilla and beat well. Cover and chill.

For Cake:

Preheat oven to 350°. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with waxed paper. Coat wax paper with cooking spray; set pans aside.

Combine flour and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds or until ingredients are moist. Beat mixture at medium speed 2 minutes or unitl well-blended.

Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool in pans 5 minutes on a wire rack.

Loosen layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.

Place 1 cake layer on a plate, and spread with ½ cup Chocolate Cream Cheese Frosting. Top with remaining cake layer; spread remaining frosting on sides and top of cake. Cover and chill for at least 1 hour.

NOTES : Per serving: cals - 283 - 24%ff fat - 7.7g Recipe by: Cooking Light - November/December 1997 Posted to EAT-L Digest by The Taillons <taillon@...> on Nov 24, 1997

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