Midnight Chocolate Cake Sunset

Prep and cook time: About 11/4 hours
Notes: Jane Ingraham of Santa Barbara reworked her great-grandmother's
recipe to lower the fat. She calls this rich, dark cake my number one
favorite dessert.

Mile-high bakers need to add an extra 2 tablespoons all-purpose flour
and decrease the sugar by 2 tablespoons.
Makes: 8 servings

About 1/4 cup salad oil
About 2/3 cup unsweetened cocoa
11/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
11/4 cups sugar
2 large egg whites
1 teaspoon vanilla
Whipped frosting (recipe follows)

Oil a metal 8-inch-square or 8-inch-wide round cake pan, or a
9-inch-wide, 11/2- to 2-inch-deep heart-shaped pan. Line pan bottom with
waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out
excess.
In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.
In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil,
egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix,
then beat until batter is smooth. Scrape batter into prepared pan.
Bake in a 350° oven until cake begins to pull from pan side and
springs back when lightly pressed in center, 35 to 40 minutes.
Let cool in pan on a rack for 10 minutes. Run a thin knife between
cake and pan rim, invert cake onto a rack, lift off pan, and gently pull
off and discard waxed paper. Let cool about 1 hour. Invert a flat plate
onto cake; holding rack and plate together, turn cake over onto plate.
Spread cake with whipped frosting, swirling with small spatula. Lightly
dust with more cocoa.

Midnight Orange Cake

Follow directions for midnight chocolate cake (above), adding 1 teaspoon
grated orange peel to the batter in step 3. Follow directions for
whipped frosting, adding 1/2 teaspoon grated orange peel with the
vanilla in step 3.

The Low-Fat Cook Healthy Choices For The Active Lifestyle

Black Forest Cake Sunset

Prep and cook time: about 1 hour
Notes: if desired, mound up to 2 tablespoons semisweet chocolate curls
On top of the frosted cake.
Makes: 8 servings

In a bowl, combine 1 can (1 lb.) drained pitted tart pie cherries in
water and 1/4 cup kirsch. Let stand at least 30 minutes, stirring
occasionally.
Follow directions for midnight chocolate cake batter (above), using
an 8-inch-wide round pan. When cake is cool, use a long serrated knife
to cut the cake horizontally into 3 equal layers.
Meanwhile, follow directions for whipped frosting (above), using 2
large egg whites, 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of
tartar, and 1 teaspoon vanilla.
Drain cherries, pouring kirsch into a small pitcher.
To assemble cake, place bottom layer on a flat plate, cut side up.
Spread cut side with about 1/4 the frosting; dot with 1/2 the cherries.
Set center cake layer on frosting; spread with about 1/4 the frosting;
dot with remaining cherries. Lay top of cake, cut side down, onto
cherries. With a small spatula, swirl remaining frosting over cake. Cut
cake into wedges; drizzle each portion with reserved kirsch.

The Low-Fat Cook Healthy Choices For The Active Lifestyle



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