Ah, chocolate cake. What’s there not to like? Yet I was intrigued with this recipe because it’s from a diet type book. In reading the introduction to this recipe Marlene Koch mentions that this recipe has been in every single one of her cookbooks because she LOVES this cake, and she doesn’t want us to give up eating the things we love – hence the subjects of two of her most recent cookbooks about Eat More of What You Love.
We were invited to some friends of ours for dinner and I offered to make this cake – I’d just been reading the recipe and needed an excuse to try it. The cake is a cinch to make – you mix it up in the bowl with a whisk. No electric mixer required. Just some wrist and arm power. The sweetening is a little bit of brown sugar (real) and mostly Splenda, which makes it diabetic friendly for my DH, although there are still a significant number of carbs in this cake, which is what Type 1 diabetics need to count.
It bakes a very short time – only 16 minutes for me, though the recipe says 18-20. I used a 9-inch round cake pan since I don’t own an 8-inch square pan anymore. An 8-inch square pan is about the same volume as a 9-inch round pan, so I made no adjustments other than checking on the cake a few minutes early.
Any. . way . . . the cake. Once cooled enough I inverted it onto a rack to cool completely. A couple of hours later I mixed up the frosting (you don’t have to make the frosting part – although I highly recommend it – just sprinkle with powdered sugar if you’d prefer). If you followed Marlene’s frosting recipe you’d be using low fat cream cheese (I didn’t have any of that) AND you’d use light whipped topping too (I didn’t have that either). What I did have was a tub of Cool Whip in the freezer that I’ve had in there for 6 months. The frosting is sweetened with Splenda too, and flavored with Dutch process cocoa. It’s easy to make with a hand mixer and was cinchy to frost on top, especially with an offset spatula. It was downright delicious right out of the bowl. I recommend you make the frosting and leave it in the refrigerator until you’re ready to serve. It’s very easy to spread on the cake. Once frosted, though, it will need to be chilled if you have left overs.
AND, the result? Gosh, it was fantastic. Instead of repeating everything, I’ll just go to my usual bottom-line thing:
What I liked: the fact that I could eat a nice sized piece of chocolate cake – with frosting – and not feel guilty! There’s LOTS of chocolate flavor. It’s intensely chocolate, actually. And I just loved-loved-loved the frosting. It makes the cake in my opinion.
What I didn’t like: if I have to be brutally honest, I’ll tell you that I could taste the Splenda in it. It has a sweet aftertaste. But in comparison with eating a full-fat and full-calorie piece of frosted chocolate cake, this is absolutely stupendous. Don’t make it without the frosting, though. I think it is just the best part of it. Will I make it again? Yes, I definitely will.
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Unbelievable Chocolate Cake with Chocolate Cream Cheese Frosting
Recipe By: Marlene Koch, More of What You Love
Serving Size: 9 (maybe 10 if in round pan)
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/4 cup packed light brown sugar
1 cup Splenda granular
1 cup buttermilk
1 1/4 cup flour — cake, white, enriched, unsifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup Dutch process cocoa powder
1/4 cup hot water
2 teaspoons powdered sugar — (ideally use the Frosting below and omit the powdered sugar)
CHOCOLATE FROSTING:
4 ounces light cream cheese — softened
1 cup Splenda Granular
1/4 cup Dutch process cocoa powder
2 cups Cool Whip Lite® — divided use
1. Preheat oven to 350°.
2. In a large bowl, whisk together the oil and the egg for 1 minute until the mixture is thick and frothy.
3. Add the vanilla, brown sugar, and Splenda, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture. Add 1 cup buttermilk and mix.
4. Using a sifter or a metal sieve, sift the flour, baking powder, baking soda, and cocoa powder into the liquid mixture. Whisk vigorously for 1 to 2 minutes until the batter is nice and smooth.
5. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin. Pour the batter into a cooking spray coated 8×8-inch cake pan and tap the pan on the counter to level the surface and to help remove any air bubbles.
6. Bake for 18 to 20 minutes or just until the center springs back when touched and a cake tester or toothpick comes out clean. Do not overcook. Remove the cake from the oven and cool.
7. If using without frosting, just before serving, sift powdered sugar over cake.
FROSTING:
1. In a bowl combine the light cream cheese, Splenda and cocoa powder. Mix on low speed with hand mixer until mixture is smooth.
2. Add a cup of Cool Whip and use mixer to blend it in until mixture is completely smooth.
3. Using a spatula, fold in the other cup of Cool Whip until no streaks are visible. Frost top of chocolate cake out to edges. Chill. In a perfect world I would mix the frosting ahead of time and keep it chilled, then frost the room temp cake just before serving.
Per Serving: 238 Calories; 12g Fat (43.5% calories from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 316mg Sodium.

las artes
said on July 22nd, 2012:
So I whipped up a chocolate cake from scratch and the other grandchildren frosted and decorated it with gummy fish, and other candies. The cake was nothing to blog about, even tho I got the recipe from a reputable magazine. But Clare still enjoyed the attention and the candle-lit fun.
Sandy
said on January 31st, 2019:
Loved it. So rich and flavorful and healthy as I used skim milk and three tablespoons oil.
So glad it was a hit! . . . carolyn t