LOW FAT CHOCOLATE ORANGE CAKE
This cake is fabulous and when you crave something scrumptious but don't want all the fat and calories look no further. This is good topped with your favorite sorbet or fat free vanilla yogurt.
Provided by Shirl J 831
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F
- Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
- In a medium bowl, beat the egg for 2-3 minutes at medium speed.
- Add sugar gradually till the mixture is pale yellow and is thickened.
- Add remaining ingredients except the garnishes.
- Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
- Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.
LOW FAT CHOC-ORANGE CAKE
This recipe was passed on to me and it a delicious low fat cake. Each slice only yields 1.7g fat. Great for when that sweet urge hits.
Provided by Sueie
Categories Dessert
Time 50m
Yield 10 slices
Number Of Ingredients 8
Steps:
- Preheat oven to 180deg C.
- Beat egg whites and sugar together for 1 minute.
- Stir baking soda into apple sauce (it will bubble slightly) and then add to bowl.
- Gently fold in flour, rind and choc chips alternately with orange juice.
- Pour into prepared loaf tin.
- Bake 30- 35 minutes or until toothpick comes out clean.
LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE
Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
- Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg
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