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Category: Cakes
Prep Time: Cook Time: Total Time:
Chocolate Cake:
1/2 cup sugar
2 tbsp vegetable oil
1 egg
1/4 cup plain nonfat yogurt
1 tsp vanilla extract
3/4 cup flour
1/4 cup unsweetened cocoa
1 tsp baking powder
1/4 tsp salt
3 egg whites, room temperature
1/8 tsp cream of tartar
1/4 cup sugar
Vegetable cooking spray
1/4 cup Kahlua or other coffee-flavored liqueur
1 1/2 cups sliced fresh strawberries
1 tsp confectioners' sugar
Mint sprigs (optional)
Ricotta Filling:
1 cup nonfat ricotta cheese
1/3 cup sifted confectioners' sugar
1/2 tsp vanilla extract
1 (8 oz) pkg cream cheese
1 (1 oz) square semisweet chocolate, grated
Prepare Ricotta Filling. Place in a bowl; cover and chill.
Combine 1/2 cup sugar, oil and egg in a large bowl; beat at medium speed of a mixer until thick and pale (about 5 minutes). Add yogurt and vanilla extract; beat well.
Combine flour, cocoa, baking powder and salt; stir well. Add to egg mixture; beat well. Set batter aside.
Beat 3 egg whites and cream of tartar at high speed of mixer until foamy. Gradually add 1/4 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
Pour batter into a loaf pan coated with cooking spray. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean; let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.
Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tbsp Kahlua. Place bottom layer, cut side up, on a serving platter; spread with 1 cup Ricotta Filling. Arrange 3/4 cup strawberries over Ricotta Filling, and top with middle cake layer. Spread cake with remaining Ricotta Filling, and arrange remaining strawberries over Ricotta Filling; top with the remaining cake layer. Cover and chill for 24 hours. To serve, sift confectioners' sugar over top of cake. Garnish with mint sprigs, if desired.
Ricotta Filling: Combine all the ingredients in food processor; process until well-blended. Yield: 2 cups.
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CHEESE FILLED CHOCOLATE KAHLUA CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Chocolate Cake:
1/2 cup sugar
2 tbsp vegetable oil
1 egg
1/4 cup plain nonfat yogurt
1 tsp vanilla extract
3/4 cup flour
1/4 cup unsweetened cocoa
1 tsp baking powder
1/4 tsp salt
3 egg whites, room temperature
1/8 tsp cream of tartar
1/4 cup sugar
Vegetable cooking spray
1/4 cup Kahlua or other coffee-flavored liqueur
1 1/2 cups sliced fresh strawberries
1 tsp confectioners' sugar
Mint sprigs (optional)
Ricotta Filling:
1 cup nonfat ricotta cheese
1/3 cup sifted confectioners' sugar
1/2 tsp vanilla extract
1 (8 oz) pkg cream cheese
1 (1 oz) square semisweet chocolate, grated
Prepare Ricotta Filling. Place in a bowl; cover and chill.
Combine 1/2 cup sugar, oil and egg in a large bowl; beat at medium speed of a mixer until thick and pale (about 5 minutes). Add yogurt and vanilla extract; beat well.
Combine flour, cocoa, baking powder and salt; stir well. Add to egg mixture; beat well. Set batter aside.
Beat 3 egg whites and cream of tartar at high speed of mixer until foamy. Gradually add 1/4 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
Pour batter into a loaf pan coated with cooking spray. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean; let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.
Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tbsp Kahlua. Place bottom layer, cut side up, on a serving platter; spread with 1 cup Ricotta Filling. Arrange 3/4 cup strawberries over Ricotta Filling, and top with middle cake layer. Spread cake with remaining Ricotta Filling, and arrange remaining strawberries over Ricotta Filling; top with the remaining cake layer. Cover and chill for 24 hours. To serve, sift confectioners' sugar over top of cake. Garnish with mint sprigs, if desired.
Ricotta Filling: Combine all the ingredients in food processor; process until well-blended. Yield: 2 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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