Low-Fat Chocolate Cake Recipe

Name: Low-Fat Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. cocoa; 1 tsp. baking soda; 1 tsp. baking powder; 2 1/4 c. flour; 1 1/2 c. sugar; 1/2 oz. packet Butter Buds; 1/2 c. water; 2 eggs; 1 c. milk; 1 tsp. vanilla

Servings: persons

1
Preheat oven to 350u00b0.
2
Grease a 13 x 9-inch baking pan with cooking spray.
3
Combine the first 4 ingredients in a small bowl and set aside.
4
In mixer bowl, mix sugar and Butter Buds.
5
Add water to sugar mixture and beat until well mixed.
6
Add eggs and beat well.
7
Add flour mixture and milk alternately to egg mixture at slow speed.
8
Add vanilla.
9
Bake at 350u00b0 for 45 minutes.

1046

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. cocoa, 1 tsp. baking soda, 1 tsp. baking powder, 2 1/4 c. flour, and more.

Yes, Low-Fat Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Chocolate Cake

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