Checkerboard cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsweetened cocoa powder |
| 2 | cups | Granulated sugar; divided |
| ⅓ | cup | Water |
| 3 | cups | Cake flour |
| 1⅓ | teaspoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| ½ | cup | Margarine; softened |
| 2 | Egg whites | |
| 1 | large | Egg |
| 1½ | cup | Nonfat plain yogurt |
| 16 | ounces | Chocolate frosting |
Directions
1. Preheat oven to 350°F. Spray three 9 inch round baking pans with vegetable cooking spray. Whisk together cocoa, ½ cup sugar, and water. In another bowl, combine flour, baking powder, and baking soda. Mix well.
2. Using an electric mixer set on medium speed, beat together remaining sugar and margarine. Beat in egg whites and egg. At low speed, beat in yogurt and flour mixture.
3. Divide batter in half. Fold cocoa mixture into one half. Spoon some chocolate batter around edges of two prepared pans. Spoon some white batter next to chocolate batter. Spoon some chocolate batter into each center. In remaining pan, spoon some white batter around edges. Spoon remaining chocolate batter next to white batter. Spoon remaining white batter into center.
4. Bakecakes until set, about 25 minutes. Place on wire racks; cool slightly. Turn out onto racks; cool. Spread some frosting over layers.
Stack; spread remaining frosting over top and sides.
NOTES : Calories: 358⅕ (28% from fat) Fat:11.5g Cholesterol: 12mg Carbohydrates: 62.1g Fiber: 1g Sodium: 235mg Recipe by: Healthy Meals in Minutes Posted to EAT-LF Digest by "Wildrose" <esordliw@...> on Oct 17, 1998, converted by MM_Buster v2.0l.