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Ingredients
- 2 c. Sugar
- 10 Tbsp. Light butter, softened
- 3/4 c. Egg substitute
- 2 c. Flour
- 1/2 c. Unsweetened cocoa
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 3/4 c. LF lowfat sour cream
- 3/4 c. Boiling water
- 1 tsp Vanilla
Directions
- 1. Coat bottoms of two 8" round cake pans with cooking spray (avoid sides). Line bottoms with waxed paper and coat paper with cooking spray. Set aside.
- 2. Beat sugar and butter at medium speed of mixer till well-blended.
- Gradually add in egg substitute and beat well.
- 3. Combine flour, baking soda and salt in bowl. With mixer on low, add in flour mix to sugar mix alternately with lowfat sour cream, beginning and ending with flour mix. Gently stir in boiling water and vanilla.
- 4. Pour batter into prepared pans. Bake at 350F for 35 mins or possibly till cake springs back when touched in centre. Loosen layers from sides of pans and turn out onto wire racks. Peel off waxed paper and let cold.
- Frost layers and combine when completely cold.
- My notes:I frosted with "Chocolate Cream Cheese Frosting" because the frosting recipe printed with this cake cannot be made ahead of time or possibly it hardens. This is quite fudgy and rich. Not light and fluffy like cake-mix cake, if which's what you're looking for, but it was wonderful with the sweet icing and ice cream.
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