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Title: Devil's Food Cake Make-Over
Categories: Cake Dessert
Yield: 12 Servings
| CAKE | ||
| 1 3/4 | c | All-purpose flour |
| 1/2 | c | Unsweetened cocoa |
| 1 1/4 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1 1/4 | c | Sugar |
| 1/2 | c | Margarine, softened |
| 1 | ts | Vanilla |
| 4 | Egg Whites | |
| 1 | c | Buttermilk |
| FROSTING | ||
| 2 | c | Froz. lite whipped topping |
| Thawed | ||
Heat oven to 350 F. Grease and flour two 8 or 9-inch round cake pans. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cocoa, baking soda, and salt; mix well. In large bowl, beat sugar and margarine until light and fluffy. Add vanilla and egg whites; beat well. Alternately add dry ingredients and buttermilk, beating well after each addition. Spread batter evenly in greased and floured pans. Bake for 27 to 35 minutes or until toothpick inserted in center come out clean. Cool 10 minutes; remove from pans. Cool completely. Fill and frost cake with whipped topping. Store in refrigerator.
Tips: To substitute for buttermilk, use 1 tb. vinegar or lemon juice plus milk to make 1 cup. Cake can be baked in greased and floured 13x9-inch pan. Prepare as directed. Bake for 33 to 40 minutes. Cool Completely. Above 3500 feet; Decrease sugar to 1 cup. Bake as directed.
Nutritional Info: 1/12th of Recipe; Cal.-260, Protein-5 gr., Carbo.-40 gr., Fat-10 gr., Chol.-1 mg., Sodium-360 mg.
Dietary Exchanges: 2 Starch, 1/2 Fruit, 2 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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