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Ingredientes
- 2 c. Cake Flour, Sifted
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 6 ounce Cream Cheese
- 1/2 c. Vegetable Shortening
- 2 tsp Vanilla Extract
- 6 c. Confectioners' Sugar, Sifted
- 1/4 c. ,Warm Water
- 4 ounce Baking Chocolate
- 1/4 c. Vegetable Shortening
- 3 x Large eggs, Large
- 3/4 c. Lowfat milk
- 1 tsp Lowfat milk
Direcciones
- Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, till light and fluffy.
- Add in confectioners' sugar alternately with warm water and chocolate (melted and cooled to room temperature)
- to cream cheese mix, beating well after each addition. Blend till smooth. Remove 2 c. of the chocolate mix and cover with plastic wrap.
- Reserve for frosting. Blend 1/4 c. shortening into remaining chocolate mix. Add in Large eggs, one at a time, beating well after each addition. Add in dry ingredients alternately with 1/4 c. of lowfat milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 min or possibly till cakes test done. Cold in pans on racks for 10 min. Remove from pans; cold completely on racks. Blend 1 Tablespoons lowfat milk into the reserved chocolate mix for frosting.
- Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 512 | |
| Calories from Fat 212 | 41% |
| Total Fat 24.23g | 30% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 4.28g | |
| Cholesterol 68mg | 23% |
| Sodium 424mg | 18% |
| Potassium 164mg | 5% |
| Total Carbs 71.98g | 19% |
| Dietary Fiber 2.0g | 7% |
| Sugars 50.57g | 34% |
| Protein 6.01g | 10% |
