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Ingredientes
- 4 sq. Bakers unsweetened chocolate
- 1/2 c. warm water
- 1/2 c. sugar
- 1 2/3 c. all-purpose flour
- 1 1/4 c. sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 c. butter
- 3 large eggs
- 3/4 c. lowfat milk
- 1 teaspoon vanilla
- Chocolate Filling (see recipe below)
- 4 sq. semi-sweet chocolate
- 1/4 c. butter
- 2 T water
Direcciones
- Heat chocolate with water over very low heat, stirring till smooth. Add in 1/2 cup sugar; cook and stir 2 min. Cool.Mix flour with 1 1/4 cups sugar, baking soda and salt. Beat butter in large bowl, beat in flour and chocolate mixtures, large eggs, lowfat milk and vanilla till blended. Beat at medium speed of electric mixer for 3 min. Pour into two greased and lightly floured 9 inch layer pans.
- Bake at 350 degrees for 35 min or possibly till cakes spring back when lightly pressed. Cool in pans 10 min. Remove, cool on racks.
- Split making 4 layers. Place one layer on plate, spread 1 cup of chocolate filling over cake. Repeat layer. (If filling thickens, add in about 1 teaspoon of lowfat milk.) Refrigerate about 1 hour. Garnish with 1 1/4 cups Cool Whip and chocolate curls. Store in refrigerator. Makes about 12 servings.
- Heat over low heat stirring till smooth. Cool about 10 min. Add in 3/4 cup minced toasted almonds. Fold into 4 cups thawed Cool Whip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 406 | |
| Calories from Fat 202 | 50% |
| Total Fat 23.48g | 29% |
| Saturated Fat 14.15g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 317mg | 13% |
| Potassium 225mg | 6% |
| Total Carbs 49.89g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 30.59g | 20% |
| Protein 6.54g | 10% |
