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Ingredientes
- 1/2 c. Unsweetened cocoa
- 1/2 c. Boiling water
- 1/4 c. Butter, softened
- 1/4 c. Shortening
- 2 c. Sugar
- 1/8 tsp Salt
- 1 tsp Vanilla
- 2 x Large eggs
- 1Â 1/2 tsp Baking soda
- 1 c. Buttermilk
- 1Â 3/4 c. All-purpose flour
- 2 Tbsp. Lowfat sour cream
- 1 Tbsp. Maple syrup
- 1/3 c. Minced walnuts
- 1/2 c. Butter, softened
- 1/2 c. Unsweetened cocoa
- 2 Tbsp. Corn syrup
- 1 tsp Maple syrup
- 3 c. Confectioners' sugar
- 6 Tbsp. Lowfat milk
Direcciones
- Impressive and special, this is a celebration cake. The layers are thin and fragile, so be careful when removing them from the pans.
- Cake - Combine the cocoa and boiling water and set aside. Cream the butter, shortening, sugar, salt, and vanilla till fluffy. Add in the Large eggs one at a time, beating well after each addition. Stir the soda into the buttermilk and add in alternately with the flour to the creamed mix.
- Preheat oven to 350 F. Prepare 3 9-inch cake pans by greasing them and lining them with waxed paper. Measure 1 2/3 c. batter into a small bowl and stir in the lowfat sour cream, maple syrup, and nuts. Pour into 2 of the cake pans.
- Blend the cocoa-water mix into the remaining batter and pour into the remaining pan. Bake for 25 to 30 min. Cold 5-min before removing from the pans. Spread Cocoa Maple Frosting between the layers, on the sides, and over the top of the cake.
- Cocoa Maple Frosting - Combine the butter, cocoa, corn syrup, and maple syrup. Add in the confectioners' sugar alternately with the lowfat milk. Beat till smooth and of a spreading consistency.
- Receipe from: Rowell's Inn, Simonsville, Vermont
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 532 | |
| Calories from Fat 168 | 32% |
| Total Fat 19.08g | 24% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 1.43g | |
| Cholesterol 67mg | 22% |
| Sodium 305mg | 13% |
| Potassium 92mg | 3% |
| Total Carbs 87.16g | 23% |
| Dietary Fiber 1.9g | 6% |
| Sugars 66.63g | 44% |
| Protein 5.57g | 9% |
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