RECIPE # 4306 - CHOCOLATE CREAM CAKE - Wednesday, May 6, 2009 - | Nashville News, Weather & Sports

RECIPE # 4306 - CHOCOLATE CREAM CAKE - Wednesday, May 6, 2009



1 (18.25-oz) pkg white cake mix

1 ½ c low-fat buttermilk

2 T canola oil

3 egg whites

1 (14-oz) can fat- free sweetened condensed milk

1 c fat- free half & half  

1 (5-oz) canfat-free evaporated milk

1 c fat-free half and half

1 (12-oz) pkg semi-sweet chocolate chips

In a large bowl beat together white cake mix, buttermilk, oil and egg whites with an electric mixer for about 3 minutes, scraping sides of bowl occasionally.  Spray the bottom of a 9 X 13-inch baking pan with vegetable spray and pour cake mix into pan.  Bake in a preheated 350F oven for 35-40 minutes or until cake tests done.  Remove from oven and cool cake in pan 5-10 minutes.  Gently punch holes in top of cake with a fork.  In a bowl combine sweetened condensed milk, half and half and evaporated milk.  Gradually pour milk mixture over top of warm cake, allowing cake to absorb liquid.  Cool for 1-2 hours and refrigerate several hours or overnight.  Bring the remaining 1 cup of half and half to a boil; remove from heat and add chocolate chips and stir with a wire whisk constantly until mixture is smooth.  Pour over top of chilled cake.  Refrigerate cake until served. Yield:  16-24 servings.


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