Simply De-Lite-Ful: Unbeatable Nonfat (almost!) Chocolate Cake
Unbeatable Nonfat (almost!) Chocolate Cake
Heavy and moist and utterly satisfying in that chocolate kind of way.
In large mixing bowl combine applesauce, egg substitute, water, vanilla, and vinegar.
Turn into prepared baking dish and bake about 25 minutes for round pans or 40 minutes for square or 9x13-inch dish. Be sure to test center of cake with toothpick to make sure it comes out clean or with moist crumbs before removing from oven.
Set baked cake on cooling rack. After 10 minutes, turn cake out of baking dish onto cooling rack and allow to cool completely. Frost with chocolate pudding cream, nonfat
Pudding Cream Filling:
In a medium mixing bowl, stir together cheesecake pudding mix and 1 cup fat free milk. Whip with beater for 2 minutes. Carefully fold in 1 cup of the whipped topping. Set aside.
Split completely cooled layers in half. Place a layer on serving dish and spread ½ of the chocolate filling and then place another layer on top of that and spread with cheesecake filling. Repeat with remaining layers, alternating the chocolate and cheesecake fillings. Garnish the top with berries.
You can frost the sides with the filling also, but I like the look of the unfrosted sides, showing off the white and chocolate filling layers.
If you prefer a fluffy 7 minute frosting, the following is good:
An alternative for frosting sides and top of cake. Great on other cakes as well and no added fat.
In large metal bowl, combine water, sugar, egg whites, cream of tartar, and salt. Set bowl over
Remove bowl from heat to a folded towel on counter and continue beating about 2 minutes more while cooling. Beat in vanilla. Frosting should be very stiff and fluffy. Frost cooled cake immediately, or frosting can be covered and refrigerated up to 4 hours before using.
If you want a fluffy chocolate frosting, follow recipe, but after beating is complete, add