Chocolate-Frosted Mini-Cakes

Low-Cal treat from Self Magazine, Nov 2012.

Photo by Shelly H.
Adapted from self.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from self.com

Ingredients

  • Vegetable oil cooking spray

  • 8

    large egg whites

  • 1

    teaspoon cream of tartar

  • 1/4

    teaspoon salt

  • 1

    cup sugar

  • 1 1/4

    teaspoons vanilla extract

  • 3/4

    cup all-purpose flour, sifted

  • 1/2

    cup seedless raspberry preserves

  • 6

    oz semisweet chocolate chips

  • 3/4

    cup sour cream

  • 1/2

    pint fresh raspberries

Directions

Heat oven to 350°. Coat bottom of a 9" x 13" baking pan with cooking spray. In a bowl, beat egg whites, 1 tbsp water, cream of tartar and salt until foamy. Continue to beat, adding sugar gradually, until batter is fluffy. Add vanilla; beat 1 minute. Add a small amount of flour and fold in; repeat until you've incorporated all of the flour. Spread batter evenly in pan. Bake until cake is light golden and surface springs back when touched gently, 25 to 30 minutes. Run a knife around edges of cake; let cool on a rack 2 hours. In a small pan over medium heat, bring preserves to a gentle simmer, stirring. In a microwave-safe bowl, nuke chocolate until melted; stir in sour cream. Invert cake onto a cutting board. With a 2 1/2-inch round cookie cutter, cut 12 rounds from cake. Top a round with 1 heaping tbsp preserves; cover with a second round; repeat with remaining rounds and preserves. Spread each cake with 1/4 cup frosting, coating top and sides. Garnish with raspberries.

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