Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting from Cooking Light

I doubled the cake and made it in a cake pan so I could have 2 layers. It doesn't rise very much so if you are expecting a large cake you will be surprised! I sure was which is why I decided to make a second layer.

Yield

18 servings (serving size: 1 piece)

Ingredients

· Cake:

· Cooking spray

· 1 tablespoon all-purpose flour

· 1/2 cup butter, melted

· 1 (8-ounce) carton fat-free sour cream

· 1 1/2 cups granulated sugar

· 2 teaspoons vanilla extract

· 1/2 cup egg substitute

· 2 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon salt

· 3/4 cup low-fat buttermilk

·
Frosting:

· 1/2 cup (4 ounces) block-style fat-free cream cheese, softened

· 1/4 cup butter, softened

· 1 teaspoon vanilla extract

· 1/3 cup unsweetened cocoa

· 1 to 2 tablespoons evaporated fat-free milk

· 1/8 teaspoon salt

· 3 cups powdered sugar, divided

Preparation

Preheat oven to 350°.

To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Nutritional Information

Calories:

291 (25% from fat)

Fat:

8.1g (sat 4.1g,mono 3.3g,poly 0.4g)

Protein:

4.3g

Carbohydrate:

51.6g

Fiber:

0.9g

Cholesterol:

22mg

Iron:

1mg

Sodium:

285mg

Calcium:

54mg