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Chocolate Cake with Creamy Vanilla Frosting
|Vitamin A:||1399iu (27%)|
|Vitamin C:||4.7mg (7%)|
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all purpose flour
2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup margarine
2 1/4 cup splenda
1 cup of egg whites
1 1/2 teaspoon vanilla extract
Preheat oven to 350. Lightly grease a 10 inch round cake pan.
In a bowl pour boiling water over cocoa and whisk until smooth, set aside and allow to cool.
Sift together flour, baking soda, and baking powder.
Cream butter and sugar together until light and fluffy.
Beat in eggs one at a time; then stir in vanilla. Add flour mixture alternately with the cocoa mixture. Spread in 10 inch round pan, bake in oven until a toothpick inserted in the center comes out clean, aboutr 25-30 minutes.
3 1/2 cups confectioner's (10x) sugar
1/2 cup (1 stick) trans-free margarine
4 tablespoons milk
1 tablespoon vanilla extract
Mix confectioners sugar and margarine together Add milk and vanilla slowly and beat until smooth and fluffy.
You will have the best results with this icing if you freeze the cake first. Can be used on cakes or cupcakes.