Recipe - Easy Fudge Layer Cake

Chocolate Cream Cheese
frosting
4 ounce 1/3 less fat cream cheese
2 tablespoon Stick margarine; softened
3 tablespoon Skim milk
3 1/3 cup Sifted powdered sugar
Three fourths cup Dutch process cocoa or
unsweetened cocoa
1 teaspoon Vanilla
1/8 teaspoon Salt

CAKE
Cooking spray
1 Three fourths cup Allpurpose flour
1 One fourth cup Skim milk
2/3 cup Granulated sugar
2/3 cup Packed dark brown sugar
One half cup Dutch process cocoa or
unsweetened cocoa
1/3 cup Vegetable shortening
1 teaspoon Baking powder
1 teaspoon Baking soda
2 teaspoon Vanilla
One half teaspoon Salt
3 lg Eggs

Prepare the Chocolate Cream Cheese Frosting: Beat first 3 ingredients in a
large bowl at high speed of a mixer until smooth. Combine sugar, cocoa and
salt; gradually add sugar mixture to cheese mixture, beating at low speed
until wellblended. Add vanilla and beat well. Cover and chill.

For Cake:

Preheat oven to 350°. Coat 2 (8inch) round cake pans with cooking spray;
line bottoms of pans with waxed paper. Coat wax paper with cooking spray;
set pans aside.

Combine flour and remaining ingredients in a large bowl; beat at low speed
of a mixer 30 seconds or until ingredients are moist. Beat mixture at
medium speed 2 minutes or unitl wellblended.

Pour batter into prepared pans. Sharply tap pans once on the counter to
remove air bubbles. Bake at 350° for 30 minutes or until cake springs back
when touched lightly in center. Cool in pans 5 minutes on a wire rack.
Loosen layers from sides of pans using a narrow metal spatula, and turn out
onto wire racks. Peel off wax paper, and cool completely.

Place 1 cake layer on a plate, and spread with One half cup Chocolate Cream
Cheese Frosting. Top with remaining cake layer; spread remaining frosting
on sides and top of cake. Cover and chill for at least 1 hour.

NOTES : Per serving: cals 283 24%ff fat 7.7g

Recipe by: Cooking Light November/December 1997

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Nov 24,
1997