BASIC WHITE LAYER CAKE

 

 

 

Cooking spray

1-1/3 cups 1% low-fat milk, divided

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

2-1/3 cups sifted cake flour

1 cups granulated sugar

1 tablespoon baking powder

1-1/2 teaspoon salt

6 tablespoons butter or stick margarine, softened

Rich Chocolate Frosting (see below)

 

 

 

1. Preheat oven to 350 degrees.

 

2. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

 

3. Combine 1-1/3 cup milk, vanilla, egg, and egg yolk in a bowl; stir with a whisk until well blended. Set aside.

 

4. Combine flour and next 3 ingredients in a large bowl; stir well. Add remaining I cup milk and butter; beat at low speed of mixer until well blended. Beat at medium speed

1-/2 minutes. Add egg mixture in thirds, beating 20 seconds after each addition or until blended.

 

5. Pour batter into prepared pans. Bake at 350 degrees for 2 - 3 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on wire racks; remove from pans. Let cool completely on wire racks.

 

6. Place 1 cake layer on a serving plate; spread with about 1/4 cup Rich Chocolate Frosting. Top with remaining cake layer; spread about 1-1/3 cup frosting over top of cake. Spread remaining 3/4 cup frosting around sides of cake. Yield: 16 servings

 

 

 

PointsPlus value: 7;

Per serving: CAL 267 (22% from lot), PRO 3.39; FAT 6.4 g (sat 3.7 g); CARB 50 g; FIB Og; CHOL. 40 mg; IRON 1.5 mg; SOD 236 mg; CALC 84 mg

 

RICH CHOCOLATE FROSTING

 

If frosting is too stiff when remaining milk is incorporated, add an additional 1 to 2 tablespoons milk

 

 

 

2 cups sifted powdered sugar

3 tablespoons unsweetened cocoa

teaspoon salt

1 (1-ounce) square unsweetened chocolate

5 tablespoons evaporated skim milk

1 teaspoon vanilla extract

 

 

Directions

Combine powdered sugar, cocoa, and salt in a small bowl; stir mixture well, and set aside.

 

Place chocolate square in a medium microwave-safe bowl. Microwave at HIGH I to 1 minutes or until very soft, stirring until smooth. Immediately add 3 tablespoons evaporated skim milk to melted chocolate, stirring with a whisk until blended. Gradually add sugar mixture to melted chocolate Mixture, beating at low speed of a mixer until blended. Add remaining evaporated skim milk, beating until smooth. Stir in vanilla. Let frosting stand 5 minutes before spreading on cake. Yield: about 1-1/3 cups (serving size: about 4 teaspoons).

 

 

 

Note: This frosting sets up rapidly when icing cake, so work rapidly.

For smoothest finish, do not respread frosting.

 

 

 

PointsPlus: 3,

Per serving: CAL 99 (10% from fat); PRO 0.9 g; FAT 1. 19 (sat 0.6 g); CARB 22.2 g, FIB 0g, CHOL O mg; IRON 0.3 mg, SOD 45 mg; CALC 19 mg

 

 

 

Formerly a member of the Weight Watchers Magazine test kitchens staff, Elizabeth Tyler Luckett is now a full-time freelance recipe developer

 

 

 

 

 

 

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