Q. This recipe is a great favorite in our family, but it is loaded with fat and cholesterol. Please lighten it up for us.
Reva Roundy, St. George, Utah
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FUDGE CAKE
Preparation time: 30 minutes
Yield: 16 servings
Cooking time: 20 minutes
Cake:
2 cups each: flour, sugar
1 cup (2 sticks) butter
4 tablespoons unsweetened cocoa powder
1 cup water
2 large eggs, beaten
1/2 cup milk
1 teaspoon each: baking soda, vanilla
Icing:
1 cup (2 sticks) butter
6 tablespoons milk
4 tablespoons unsweetened cocoa powder
1 box (1 pound) confectioners’ sugar
1 teaspoon vanilla
1 cup chopped nuts
1. For cake, heat oven to 400 degrees. Sift flour and sugar into a bowl. Combine butter, cocoa and water in a saucepan over medium heat. Cook until butter melts and mixture boils. Pour butter mixture over flour mixture and stir well. Add eggs, milk, soda and vanilla. Blend well.
2. Pour batter into 11- by 17-inch jellyroll baking pan; bake 20 minutes.
3. Prepare icing during last 5 minutes of baking: Combine butter, milk and cocoa in a saucepan; heat to a boil. Stir in confectioners’ sugar and vanilla and mix well. Gently mix in chopped nuts. As soon as the cake is removed from the oven, pour the icing over the hot cake.
Nutrition information per serving:
Calories………..488 Fat………..24 g Cholesterol………..75 mg
Sodium……….242 mg
A. This deliciously rich and moist cake didn’t suffer a bit when I reduced the fat by a third and all but eliminated the cholesterol. I used margarine in place of butter, and added buttermilk for flavor. I toasted and finely chopped the nuts so I could use less of them without a loss of flavor, and egg substitute instead of whole eggs. I reduced the amount of flour and sugar to keep the proper liquid-to-dry ingredient balance.
BUTTERMILK FUDGE CAKE
Preparation time: 30 minutes
Yield: 16 servings
Cooking time: 20 minutes
Cake:
1 3/4 cups unbleached all-purpose flour
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1 1/2 cups sugar
1/2 cup corn-oil margarine
1/4 cup unsweetened cocoa powder
1 cup water
3/4 cup buttermilk
1/2 cup non-fat egg substitute
1 teaspoon each: baking soda, vanilla extract
Icing:
3 cups confectioners’ sugar, sifted
1/4 cup each: non-fat cream cheese, unsweetened cocoa powder
2 tablespoons non-fat milk
1 teaspoon vanilla extract
1/3 cup finely chopped nuts, toasted
1. For cake, heat oven to 400 degrees. Spray an 11-by-17-inch jellyroll baking pan with a non-stick vegetable coating; set aside. Combine flour and sugar in a large mixing bowl; set aside. Place margarine, cocoa and water in a medium saucepan. Melt margarine over medium heat; heat mixture to a boil. Pour over flour mixture and mix well. Add buttermilk, egg substitute, baking soda and vanilla; mix well.
2. Pour batter into prepared pan; bake for 20 minutes.
3. Five minutes before cake is done, prepare icing: Combine confectioners’ sugar, cream cheese, cocoa, milk and vanilla in a large mixing bowl with an electric mixer on low speed; blend until smooth. Stir in nuts and spread immediately on hot cake.
Nutrition information per serving:
Calories…………….299 Fat…………..8 g Cholesterol……1 mg
Sodium……………169 mg
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