Easy iced chocolate layer cake

16 Servings

Ingredients

Quantity Ingredient
---Cake---
2 cups Cake flour
¾ cup Unsweetened cocoa powder
1 tablespoon Baking powder
⅛ teaspoon Salt
¼ cup 70% buttermilk-vegetable oil spread, at room temperature
1¾ cup Granulated sugar
3 Egg whites
1½ teaspoon Vanilla
2 cups Lowfat buttermilk -Icing---
1½ cup Confectioner's sugar
¼ cup Orange marmalade
2 tablespoons 70% buttermilk-vegetable oil spread
1 tablespoon 1% low-fat milk
½ teaspoon Lemon juice
¼ teaspoon Orange extract

Directions

Preheat oven to 375°F. Coat 2 (8") round cake pans with nonstick spray.

For cake, in bowl mix flour, cocoa powder, baking powder and salt. In another bowl with mixer at medium speed beat vegetable oil spread and granulated sugar until blended. Stir in egg whites and vanilla. Alternately stir in flour mixture and buttermilk until smooth, beginning and ending with flour mixture. Divide batter evenly between pans. Bake 35 minutes or until toothpick inserted in centers comes out covered with crumbs. Cool completely in pans on rack. For icing, in bowl combine confectioners' sugar, marmalade, vegetable oil spread, milk, lemon juice and orange extract. With mixer at medium speed beat until smooth. Carefully unmold cakes. Place 1 layer, top side up, on serving platter. Spread top only with half of the icing. Cover with second layer, top side up. Spread top only with remaining icing.

Makes 16 servings. Per serving: 243 calories; 4 g protein; 5 g fat; 1 mg cholesterol; 49 g carbohydrates, 162 mg sodium.

Your time in the kitchen: 30 minutes; ready to serve in 2 hours, 5 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #878 by 4paws@... (Shermeyer-Gail) on Nov 01, 1997

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