Tuesday, March 8, 2011

White Cake with Chocolate Buttercream Frosting!

Don't change the channel. You are still at Hot Mess Cooking and yes you can still have cake even when you are wanting to be healthy and even sugar free!
 

Yes, you guessed it! I "Hot Messed" a delicious cake recipe removing all of the sugar, most of the fat, and saving you about half of the calories, but that's not saying anything of the flavor we ADDED!

Ah! Sweet cake! So welcome Fat Tuesday, or shall we call it Slim-Tuesday? I am sharing a cake recipe that, believe it or not, will NOT make you fat! I decided it was time to take my time tested secrets and really put them to the test. 


The ultimate test being... Can I make a delicious and moist cake with half the fat and calories? It was a very big challange, but you know what the answer is!
Absolutely!! This cake is half the fat and calories and still as flavorful as it's sin-filled calorie-laden evil Stepsister! This cake fit's into the glass slipper and get's to live Happily Ever After! And so will you after eating it! 


Gone are the mornings of remorse and regret from those one night stands with the decadent cake. Gone are the 'walks of shame' to the bathroom scale! 
This White Cake with Chocolate Mousse Filling and Sweet Cream Chocolate Frosting will slide right into the spot where Mr. Wrong Full of Unnecessary Fat used to be. 

Note: If you want to further reduce calories feel free to omit the extra chocolate in the Mousse Filling and just spread the Jell-O mousse in the middle. Also you can use De-Fatted Cocoa Powder which will save you some fat grams also.  I just couldn't find it out here in the wilderness!

So I say... Let us eat cake!
White Cake

1/2 stick Softened Butter (1/4 cup)
1 cup Fat Free Vanilla Yogurt
2 1/2 cups Baking Splenda
1 tbsp. Vanilla
2 cups Cake Flour
1/4 tsp. Salt
3 tsp. Baking Powder 
3/4 cup Egg Whites (6 Large Egg Whites)
1 cup Fat Free Milk 
1. Preheat the oven to 350 degrees. Then line the bottom of each 9 inch cake pan with wax paper, cutting the paper to fit in the bottom. Then spray with cooking spray and set the cake pans aside.
2. In a large bowl combine the softened butter, vanilla yogurt, splenda, and vanilla. Stir to combine until smooth. No lumps please!
 3. In another bowl combine the flour, salt, and baking powder. Give it a little toss with a whisk to combine.
4. In yet another bowl combine the egg whites and fat free milk. Whisk together the ingredients until they are light and frothy.
5. Now we are ready to combine the mixes and make our batter. Add half of the flour to the sugar mixture and add half of the egg white mixture. Blend until smooth, then add the rest of the flour and egg mixtures and stir until the batter is smooth and velvety.

6. Now pour the batter evenly into your two cake pans and place in the middle rack of the oven. Bake for 20-25 minutes. A toothpick will come out clean when they are done. Set aside to cool as we prepare the filling and the frosting.

Servings: 18

Nutritional Skinny (for the cake only): 


104 calories /  4.8 g fat / 11 g carbohydrates / .1 g fiber / 3.4 g protein


Chocolate Mousse Filling

3 (6 ounce) Jell-o Sugar Free Chocolate Mousse cups
1 (1.25 ounce) Hershey Special Dark Chocolate Bar
 1. Chop the Hershey Chocolate bar into small pieces. I used my food processor and it worked like a charm. 
2. In a bowl combine the Chocolate Mousse and the dark chocolate chunks and stir together until smooth. 

3. Spread evenly over the first cake layer and then gently lay the second cake on top! Now we are ready to frost this bad boy!

Sweet Chocolate Cream Frosting
6 tbsp. Smart Balance Butter
1½ cup Baking Splenda
1 cup Cocoa Powder, Unsweetened
¼ tsp Salt
1 cup Fat Free Half and Half
¼ cup Non-Fat Plain Yogurt
1 tsp. Coffee
2 tsp. Vanilla Extract
 
Note: You may want to prepare this frosting before you bake your cake so it will be ready to use once your cake is cool!
 1. Melt the butter in a medium sized sauce pan over medium heat. Lower the heat and combine the splenda, cocoa, and salt, then add to the melted butter. The mixture will be quite stiff and very grainy. Remove from the heat and stir until the mixture is completely incorporated.
2. Combine the fat free half and half, yogurt, and coffee in a small bowl; whisk it together until well blended. 
3. Gradually whisk the half and half  and coffee into the chocolate mixture, over medium heat, until completely blended and smooth. Cook the mixture until the mixture is smooth and only hot to the touch. Remove from the heat. It should be shiny! Stir in the vanilla extract (off the heat). Cool the frosting in the fridge for 15 minutes or at room temperature for 2 hours. Once it's cooled then gently smooth over the top and sides of the cake! Yummy!

Servings: 18


Nutritional Skinny(frosting only):

48 calories / 3.6 g fat / 4.2 g carbohydrates / 1.6 g fiber / 1.5 g protein


Now for the whole Shabang! The entire cake skinny including the mousse filling, the frosting, and the moist delicious cake! Are you ready? Here we are then...


Servings: 18


Nutritional Skinny (For the whole cake):

172 calories / 9.3 g fat / 18 g carbohydrates / 2 g fiber / 5.1 g protein


Mental Health Tip: Alright well, this is still cake, so we can't eat the whole thing. But this cake tastes just like the original only the cake is moister and the chocolate flavor is a little richer. I know you won't be able to taste the difference and you won't miss the fat one little bit! 


Enjoy!





















1 comment:

Lisa said...

Yum, your cake looks so fluffy and all that chocolate is the perfect complement to it. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-8.html