Low-fat Devil's Chocolate Fudge Cake

Low-fat Devil's Chocolate Fudge Cake Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 9

Introduction

This Low-fat Devil's Chocolate Fudge Cake recipe is a delicious and healthier alternative to traditional chocolate cake. With the use of prune puree and egg whites, this cake is lower in fat while still maintaining a rich and fudgy texture.

History

This recipe was developed as a way to create a decadent chocolate cake that is lower in fat and calories. By using prune puree as a substitute for some of the butter or oil typically found in chocolate cake recipes, this cake is able to maintain its moist and fudgy texture without all the added fat.

Ingredients

1 cup water
0.5 cup prune purée [1]
3 large egg whites
1.5 tsp vanilla
1 cup flour
2 tbsp flour
1 cup sugar
2 tbsp sugar
0.75 cup unsweetened cocoa powder
1.5 tsp baking powder
0.25 tsp baking soda
0.25 tsp salt

Icing

2.5 cups powdered sugar
0.25 cup unsweetened cocoa powder
0.25 cup 2% low-fat milk

How to prepare

Preheat the oven to 350°F (177°C). Coat a 9-inch square baking pan with vegetable cooking spray and set it aside.
To make the cake, combine water, prune puree or butter, egg whites, and vanilla in a mixer bowl. Beat until thoroughly blended.
Add the remaining cake ingredients and mix until completely combined.
Spread the batter in the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake on a rack.

Icing

In a mixer bowl, combine powdered sugar, cocoa powder, and low-fat milk. Beat until smooth.
Spread the icing on the completely cooled cake and cut it into 3-inch squares.

Variations

Add chopped nuts or chocolate chips to the batter for added texture and flavor.
Use different flavors of extract, such as almond or peppermint, for a unique twist on this classic recipe.

Cooking Tips & Tricks

Be sure to thoroughly blend the wet ingredients before adding the dry ingredients to ensure a smooth and evenly mixed batter.

- Use a toothpick to test for doneness when baking the cake. If the toothpick comes out clean, the cake is ready.

- Allow the cake to cool completely before icing to prevent the icing from melting and sliding off the cake.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of low-fat ice cream for a delicious dessert.

Cooking Techniques

Be sure to properly measure and sift the dry ingredients to ensure a light and fluffy cake.

- Use a mixer to thoroughly blend the wet ingredients for a smooth and evenly mixed batter.

Ingredient Substitutions

If you don't have prune puree, you can use unsweetened applesauce or mashed bananas as a substitute.

- You can use whole eggs instead of egg whites, but this will increase the fat content of the cake.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve this cake on a decorative platter with a dusting of powdered sugar or cocoa powder for a simple and elegant presentation.

Pairing Recommendations

This cake pairs well with a glass of cold milk or a hot cup of coffee for a satisfying dessert.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave individual slices for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of this cake contains approximately 150 calories.

Carbohydrates

Each serving of this Low-fat Devil's Chocolate Fudge Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of this cake contains approximately 2 grams of fat.

Proteins

Each serving of this cake contains approximately 2 grams of protein.

Vitamins and minerals

This cake is a good source of iron, providing approximately 6% of the recommended daily intake per serving.

Alergens

This recipe contains wheat and eggs. It may also contain traces of milk.

Summary

This Low-fat Devil's Chocolate Fudge Cake is a lower-fat alternative to traditional chocolate cake, making it a guilt-free indulgence for chocolate lovers.

Summary

This Low-fat Devil's Chocolate Fudge Cake is a delicious and healthier alternative to traditional chocolate cake. With its rich and fudgy texture, this cake is sure to satisfy your chocolate cravings without all the added fat. Enjoy a guilt-free indulgence with this decadent dessert!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a rainy day in the spring, and my dear friend Martha had invited me over for a cup of tea and some conversation. As we sat at her kitchen table, sipping our Earl Grey and catching up on the latest gossip, she suddenly pulled out a tattered old cookbook from her shelf.

"Have you ever tried making this Low-fat Devil's Chocolate Fudge Cake?" she asked, flipping through the pages to reveal a decadent-looking chocolate cake with a rich fudge icing. My mouth watered just looking at the picture, and I knew I had to try making it myself.

Martha explained that she had gotten the recipe from her grandmother, who had passed it down to her many years ago. She said it was a family favorite, perfect for indulging in a sweet treat without all the guilt of a traditional chocolate cake. I was intrigued and asked her if she would be willing to share the recipe with me.

With a smile, Martha agreed and handed me a piece of paper with the handwritten instructions. I carefully copied them down, making sure not to miss a single detail. As I read through the list of ingredients and steps, I could already taste the rich chocolatey goodness that awaited me.

The next day, I gathered all the necessary ingredients and set to work in my own kitchen. As I mixed together the low-fat yogurt, cocoa powder, and other ingredients, the sweet aroma of chocolate filled the air. I could hardly wait for the cake to finish baking so I could indulge in a slice of heaven.

When the timer finally went off, I eagerly pulled the cake out of the oven and let it cool before spreading on the thick fudge icing. The end result was even better than I had imagined - a moist and decadent chocolate cake that was sinfully delicious yet surprisingly guilt-free. I had found my new go-to dessert recipe.

Over the years, I made the Low-fat Devil's Chocolate Fudge Cake countless times, each time tweaking the recipe ever so slightly to suit my taste. Sometimes I would add a dash of cinnamon for extra warmth, or a handful of chopped nuts for added crunch. Each variation was a hit with my family and friends, who eagerly awaited any occasion that would call for my famous chocolate cake.

As I continued to make the cake, I would often think back to that rainy day in Martha's kitchen, where I first discovered the recipe that would become a staple in my own culinary repertoire. I felt a deep sense of gratitude towards Martha for sharing her family recipe with me, and I knew that the cake would always hold a special place in my heart.

Years passed, and Martha eventually moved away to another state, but the memory of that fateful day remained etched in my mind. Whenever I made the Low-fat Devil's Chocolate Fudge Cake, I would think of her and the bond we shared over our love of baking and good food.

To this day, I still make the cake on special occasions, sharing it with loved ones who appreciate a decadent dessert that won't weigh them down. The recipe has become a cherished tradition in my family, passed down from generation to generation as a reminder of the power of good food and good friends.

And so, whenever I bake the Low-fat Devil's Chocolate Fudge Cake, I am transported back to that rainy day in Martha's kitchen, where a simple recipe brought us together and created a lasting bond that would endure the test of time.