INGREDIENTS:
1 ¾ cups All purpose flour
2 cups Sugar
¾ cup Cocoa powder
2 teaspoons Baking soda
1 teaspoons Baking powder
1 teaspoons Salt
1 cup Cottage cheese, 1%, pureed
½ cup Non fat plain yogurt
2 each Eggs
1 ½ teaspoons Vanilla extract
1 cup Coffee, hot, freshly brewed
1 tablespoon Red food coloring
PREPARTAION:
- Preheat oven to 350°F.
- In medium size bowl, sift all dry ingredients.
- In stand mixer bowl (or any other mixing bowl), add pureed cottage cheese and non fat plain yogurt.
- Alternate between adding the dry mix and the two eggs.
- Then add the vanilla extract, red food coloring and hot coffee.
- Mix until batter is well incorporated; scrape the sides of the bowl to make sure all dry ingredients are in the mix.
- Spray two 8 inch cake pans with non stick pan spray.
- Pour batter as evenly as you can into each cake pan.
- Batter will be slightly runny
- Bake in oven for about 30 to 35 minutes.
* Chef's note: This recipe will also convert to 16 cupcakes.
Servings: 16
Calories: 170
Fat Grams: 2
red food coloring? perhaps, there is another way. funny thing to be coming from H3.
ReplyDeleteThis looks great but I never know when cutting cake or pie how much is really a serving? I'm sure its always smaller than we want it to be :)
ReplyDeleteHey there Heidi! When it comes to portioning, cupcakes are the easiest way to maintain portion control. If you are making a double layered cake or a pie both will serve about 16. Enjoy!
ReplyDelete