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Rich Low Fat Chocolate Cake Kosher-Dairy

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Ingredients

Adjust Servings:
125 g margarine (soft)
1 1/2 cups sugar (300 grams)
2 whole eggs (120 grams)
1 egg white (35 grams)
4 tablespoons cocoa (stuffed - 80 grams)
3 1/2 cups prepared chocolate pudding (swiss miss low-fat - 400 grams)
2 cups self rising flour (280 grams)
75 g natural applesauce

Nutritional information

217.7
Calories
65 g
Calories From Fat
7.3 g
Total Fat
1.9 g
Saturated Fat
23.1 mg
Cholesterol
275.3 mg
Sodium
34.6 g
Carbs
0.9 g
Dietary Fiber
21 g
Sugars
3.8 g
Protein
90g
Serving Size

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Rich Low Fat Chocolate Cake Kosher-Dairy

Features:
    Cuisine:

    My toddler said he wanted chocolate pudding, but recoiled when he saw it (it tasted fine). So I had some prepared pudding that neither child would eat (who knew!), so I made this chocolate cake! It's soft and moist! A week-old forgotten piece was a bit rubbery (but it was NOT stale!), so don't let it sit around. It won't replace my main chocolate cake recipe (Hershey's Deep Dark Chocolate Cake), but this cake is great for its niche!

    • 60 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Rich Low Fat Chocolate Cake (Kosher-Dairy), The ultimate birthday cake! This cake is so delicious, moist and rich, you won’t believe it has less than 30% fat Top it with chocolate syrup, sprinkle to decorate and don’t forget the candles , My toddler said he wanted chocolate pudding, but recoiled when he saw it (it tasted fine) So I had some prepared pudding that neither child would eat (who knew!), so I made this chocolate cake! It’s soft and moist! A week-old forgotten piece was a bit rubbery (but it was NOT stale!), so don’t let it sit around It won’t replace my main chocolate cake recipe (Hershey’s Deep Dark Chocolate Cake), but this cake is great for its niche!, I made this cake for Shabbat dessert, but it didn’t last I had to make a second batch! used non-dairy pudding in order to make it Parve, and it still tasted great Thanks!


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    Steps

    1
    Done

    Preheat Oven to 390 Degrees F. (180 C).

    2
    Done

    Grease Baking Pan With a Little Bit of the Margarine.

    3
    Done

    Mix the Rest of the Margarine With Sugar and 1 Whole Egg Until Mixture Is Unified.

    4
    Done

    Gradually and Alternately Add: Flour, Cocoa, 1 Whole Egg, Pudding, Flour, Cocoa, Apple Sauce, Pudding -- and So on, Until All Mixes Up Nicely to a Homogeneous Mixture.

    5
    Done

    Pure Into Greased Baking Pan (square or Round) and Bake For About 30 Minutes, or Until Cake Is Ready: Dry and Bouncy to Touch.

    6
    Done

    When the Cake Is Ready I Take It Out of the Oven and Cover-Seal It With Aluminum Foil Until Cools. This Ensures the Crust Keeps Moist.

    7
    Done

    to Decorate, use Chocolate Syrup, Usually Hershey's (w/0g Fat)- and Spread It All Over as If It Was Frosting. It's Good Enough For the Sprinkles to Stick, and It Adds Additional Moist and Chocolaty Flavor.

    8
    Done

    Enjoy!

    9
    Done

    *** You May Substitute the Dairy Pudding With Soy Pudding to Make This Cake Pareve.

    10
    Done

    20 Servings - Nutritional Values For 1 Serving: 202 Calories, 31.5 Grams Carbohydrates, 3.2 Grams Proteins, 6.6 Grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!

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    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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