1 tablespoon cake flour
1 cup unsweetened cocoa powder
1 ounce sweet baking chocolate
1 cup boiling water
1 cup granulated sugar
brown sugar (cup Packed)
3 tablespoons butter (or stick mar)
2 tablespoons vegetable oil
fat free yogurt (cup Plain)
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 egg whites (lrgs)
cake flour (cup Sifted)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup low-fat buttermilk
frosting (Coconut-Pecan, see Recipe)
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1Preheat oven to 350 . Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbsp flour.
2Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
3Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended ( about 5 minutes ). Add yogurt, extracts, and egg whites; beat well.
4Lightly spoon sifted flour into dry measuring cups, and level with a knife.
5Combine sifted flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.
6Pour cake batter into prepared pans. Sharply tap once on counter to remove air bubbles. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.
7Place 1 cake layer on a plate; spread with 1/3 cups Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
8Store cake loosely covered in refrigerator.
PER SERVING *
|Calories510Calories from Fat210|
|% DAILY VALUE*|
|Calories from Fat210|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.