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 3/4 c. all-purpose flour; 3/4 c. unsweetened cocoa powder; 1 tsp. baking soda; 1/2 c. margarine or butter; 1 1/2 c. sugar; 1/2 tsp. vanilla; 1 egg; 1 egg white; 1/2 c. plain low-fat yogurt; 1 c. cold water; 1/4 c. seedless red raspberry preserves; sifted powdered sugar

Servings: persons

1 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 c. margarine or butter
1 1/2 c. sugar
1/2 tsp. vanilla
1 egg
1 egg white
1/2 c. plain low-fat yogurt
1 c. cold water
1/4 c. seedless red raspberry preserves
sifted powdered sugar

1
Lightly grease and flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans.
2
Stir together flour, cocoa powder and baking soda.
3
In large mixer bowl beat margarine or butter with electric mixer on medium speed about 30 seconds.
4
Add sugar and vanilla; beat until well combined.
5
Add egg and egg white, one at a time, beating 1 minute after each.
6
Stir in yogurt.
7
Add dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition just until combined.
8
Pour batter into baking pans.
9
Bake in a 350u00b0 oven for 25 to 30 minutes for 9-inch layers or 30 to 35 minutes for 8-inch layers or until a wooden toothpick inserted near the center comes out clean.
10
Cool 10 minutes on wire racks, then remove from pans.
11
Cool.

1139

kcal

Calories

Fat

198

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 12 ingredients. The key ingredients include: 1 3/4 c. all-purpose flour, 3/4 c. unsweetened cocoa powder, 1 tsp. baking soda, 1/2 c. margarine or butter, 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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