Unbeatable Nonfat (almost!) Chocolate Cake

SERVES 12-15

Heavy and moist and utterly satisfying in that chocolate kind of way.

• 2 cups unsweetened applesauce
• ½ cup egg substitute
• 2 tablespoons water
• 2 teaspoons vanilla
• 1 teaspoon vinegar
• 1 cup whole wheat flour
• ½ cup white flour
• ¾ cup cocoa (not Dutch-processed)
• 1½ cups white sugar
• ½ cup packed brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons baking soda
• ¾ teaspoon salt
• ¼ teaspoon cinnamon
• Pudding Cream Filling
• Strawberries or other berries

PREHEAT OVEN To 325°.  Spray 9x13-inch baking dish, 10 inch square,or two 8-inch round pans with nonfat cooking spray and dust with flour. 
 

In large mixing bowl combine applesauce, egg substitute, water, vanilla, and vinegar.
In separate bowl combine dry ingredients and add to applesauce mixture, stirring until combined. 
 

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
whipped topping, or chocolate Seven Minute Frosting. 

Pudding Cream Filling:

• 1- 1 oz package fat free/suger free instant cheesecake pudding mix
• 1- 1 oz package fat free/sugar free instant chocolate pudding mix
• 2 cups fat free milk, divided
• 2 cups fat free frozen whipped topping, thawed and divided

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.
Repeat the above steps with the chocolate pudding mix and remaining milk and 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.
That’s pretty good for a frosting. It is  a winner with chocolate cupcakes!
**A note: very high humidity may affect the success of this frosting.

• 1/3  cup water
• 1 cup plus 2 tablespoons superfine sugar
• 3 large egg whites or equivalent reconstituted dehydrated egg whites
• ¼ teaspoon cream of tartar
• 1/8  teaspoon salt
• 1 tablespoon vanilla extract

In large metal bowl, combine water, sugar, egg whites, cream of tartar, and salt. Set bowl over
pot of just simmering water and stir or whisk 3 minutes or until sugar is completely dissolved. 
Wipe inside of bowl down to remove any sugar crystals.  Turn stove up to medium-low, making sure bowl doesn’t contact the water, and beat on low speed 30 seconds with hand-held mixer. Increase speed to high and continue beating about 5 minutes, until mixture holds stiff peaks. 

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 
¼ cup SIFTED cocoa along with the vanilla.  This does reduce volume to about 2 cups, but it
is still thick and delicious.  It would fill and frost top of cake, but is not enough to cover sides.  
.