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Ingredients
- 3/4 c. lowfat milk
- 2/3 c. unsweetened cocoa
- 1 3/4 c. sifted cake flour
- 1 1/2 c. sugar
- 1 T baking pwdr
- 1 teaspoon salt
- 7 large eggs, separated
- 2 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 1/2 c. oil
- 3 T butter
- 1/3 c. unsweetened cocoa
- 3 T water
- 1 1/2 c. powdered sugar
- 1/2 teaspoon vanilla
- 1/2 c. powdered sugar
- 1 T lowfat milk
- 1/4 teaspoon vanilla
Directions
- Scald lowfat milk over low heat; stir in cocoa till blended; cool; sift next 4 dry ingredients; add in oil, egg-yolks, cocoa mix and vanilla; beat till smooth. In another bowl, beat egg-whites and cream of tartar till they form very stiff peaks; gently fold into batter. Pour into generously greased and lightly floured bundt pan; bake at 325 degrees for 65 min or possibly till pick comes out clean. Invert and cool thoroughly in pan.
- Heat butter, stir in cocoa, then water. Cool over low heat, stirring constantly till thick. Remove from heat, stir in vanilla and powdered sugar. Add in a little water if necessary so icing can be poured over cake allowing it to drip down sides.
- Mix and place in decorating tube with liner tip. Immediately pipe powdered icing in circles around top of cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1554g | |
| Calories 4957 | |
| Calories from Fat 1481 | 30% |
| Total Fat 166.93g | 209% |
| Saturated Fat 27.63g | 111% |
| Trans Fat 2.81g | |
| Cholesterol 1499mg | 500% |
| Sodium 4241mg | 177% |
| Potassium 1275mg | 36% |
| Total Carbs 788.49g | 210% |
| Dietary Fiber 20.1g | 67% |
| Sugars 549.36g | 366% |
| Protein 85.52g | 137% |
