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Ingredientes
- 1/2 c. butter plus more cocoa pwdr
- 2 ounce unsweetened chocolate
- 1 1/4 c. sugar
- 2 x Large eggs
- 1 tsp vanilla extract
- 2 c. cake flour
- 1/2 tsp salt
- 1 Tbsp. cider vinegar (or possibly lemon juice)
- 1 c. whole lowfat milk
- 1 tsp baking soda
- 1 Tbsp. malt vinegar
- 4 ounce unsweetened chocolate
- 1/2 c. butter or possibly margarine - (1 stick)
- 4 c. powdered sugar
- 5 Tbsp. lowfat milk - (to 7)
- 1 tsp vanilla extract
- 1/2 c. minced walnuts
Direcciones
- For the Cake: Heat the oven to 350 degrees. Butter 2 (8-inch) square pans and dust with cocoa pwdr.
- Heat the chocolate in a double boiler set over, but not touching, simmering water. Cold. Cream together the butter and sugar in the bowl of an electric mixer till light and fluffy. Add in the Large eggs, 1 at time, beating well after each addition. Blend in the vanilla.
- Stir together the cake flour and salt. Combine the cider vinegar and lowfat milk and let stand 1 minute.
- Blend the flour into the butter mix alternately with the soured lowfat milk, mixing well. Add in the melted chocolate, blending thoroughly. Dissolve the baking soda in the malt vinegar in a bowl large sufficient to accommodate foaming of the mix. Add in to the batter, mixing well.
- Divide the batter equally between the pans. Bake till a toothpick inserted in the center of the cakes comes out clean, 30 min. Cold the cakes in the pans 10 min, then remove and cold completely on wire racks.
- For the Chocolate Frosting: Heat the chocolate in the top of a double boiler set over, but not touching, simmering water. Cold. Combine the butter and powdered sugar in a food processor. While processing, add in the lowfat milk, vanilla and melted chocolate through the feed tube. Blend till smooth and creamy. (
- Makes about 2 1/3 c.)
- For Assembly: Place 1 cake layer, top-side down, on a serving platter. Spoon about 1/3 c. of the frosting onto the layer and spread proportionately to the edge. Sprinkle with minced walnuts. Place the other layer, top-side up, on the frosted layer. Frost the sides of the cake, then top, covering completely.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 501 | |
| Calories from Fat 157 | 31% |
| Total Fat 18.29g | 23% |
| Saturated Fat 10.29g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 283mg | 12% |
| Potassium 206mg | 6% |
| Total Carbs 84.42g | 23% |
| Dietary Fiber 2.9g | 10% |
| Sugars 61.8g | 41% |
| Protein 6.02g | 10% |
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