Light Devil’s Food Cake with Cocoa
Butter Icing
A lower fat version that’s as ‘devilishly’
delicious as the original.
|
Ingredients |
|
Cake |
|
|
|
1/3 cup |
butter, room temperature |
75 mL |
|
1 cup |
sugar |
250 mL |
|
2 |
eggs |
2 |
|
1 ¼ cups |
buttermilk |
300 mL |
|
1/3 cup |
orange juice |
75 mL |
|
2 cups |
flour |
500 mL |
|
1/2 cup |
cocoa |
125 mL |
|
1 ¼ tsp |
baking soda |
6 mL |
|
¼ tsp |
salt |
1 mL |
|
2 tsp |
vanilla |
10 mL |
|
|
|
|
|
Icing |
|
|
|
1/3 cup |
butter, room temperature |
75 mL |
|
2 cups |
sifted icing sugar |
500 mL |
|
1/3 cup |
sifted cocoa |
75 mL |
|
2 Tbsp
|
milk |
30 mL |
|
1 ½ tsp
|
vanilla |
7 mL |
| Directions |
|
Cake: Preheat oven to 350°F
(180°C). In large bowl cream butter. Add sugar, beating until
light and fluffy. Add eggs one at a time. Add remaining
ingredients mixing at low speed only until moistened. Beat 2
minutes at medium speed. Do not overbeat. Pour batter into
greased 13 x 9 x 2 inch (33 x 23 x 5 cm) pan. Bake 25-30
minutes or until toothpick inserted in center comes out clean.
Cool completely on a wire rack. Ice with Cocoa Butter Icing.
Icing: Cream butter. Add
remaining ingredients, beating until light and fluffy. Spread
on cooled cake. |
|
Nutrient Content |
|
Per Serving: Energy: 173.5 Kcal ·
Carbohydrate: 28.7 g · Protein: 2.8 g · Fat (Total): 6.0 g ·
Calcium 26.4 mg |
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