This recipe holds true to its name: It's supereasy to make.
INGREDIENTS
Chocolate-Cream Cheese Frosting
Cooking spray
1 3/4 cups all-purpose flour
1 1/4 cups skim milk
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup Dutch process or unsweetened cocoa
1/3 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon salt
3 large eggs
DIRECTIONS
Prepare the Chocolate-Cream Cheese Frosting; cover and chill.
Yield: 18 servings
NUTRITION PER SERVING
CALORIES 283(24% from fat); FAT 7.7g (sat 2g,mono 1.3g,poly 0.6g); PROTEIN 5.4g; CHOLESTEROL 42mg; CALCIUM 65mg; SODIUM 218mg; FIBER 0.3g; IRON 1.9mg; CARBOHYDRATE 48.3g
Cooking Light, NOVEMBER 1997
Preheat oven to 350°.
Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax 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 until well-blended.
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 1/2 cup Chocolate-Cream Cheese Frosting. Top with remaining cake layer; spread remaining frosting on sides and top of cake. Cover and chill at least 1 hour.
