Name: Light chocolate cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: Icing; 1 cup icing sugar; 1 tablespoon cocoa; 1 tablespoon boiling water; 1/4 teaspoon instant coffee powder; 3/4 cup caster sugar; 60 gram low-fat dairy spread; 1 egg; 1 1/2 cup self-raising flour; 2 tablespoon cocoa powder; 2 tablespoon low-fat milk; 1/4 cup boiling water; 1/4 teaspoon bicarbonate of soda

Ingredients

Icing

1 cup icing sugar

1 tablespoon cocoa

1 tablespoon boiling water

1/4 teaspoon instant coffee powder

3/4 cup caster sugar

60 gram low-fat dairy spread

1 egg

1 1/2 cup self-raising flour

2 tablespoon cocoa powder

2 tablespoon low-fat milk

1/4 cup boiling water

1/4 teaspoon bicarbonate of soda

Method

1.Preheat oven to moderate, 180°C. Lightly spray a deep, 20cm round cake pan with oil and line the base with baking paper.

2.In a bowl, using an electric mixer, cream sugar and spread together until smooth and creamy. Add egg, beating well

3.Sift flour and cocoa together. Fold into creamed mixture alternately with milk, beginning and ending with flour.

4.In a jug, combine water and soda. Lightly fold into mixture. Pour into prepared pan.

5.Bake for 35-40 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.

6.ICING: Sift icing sugar and cocoa together into a bowl. In a jug, combine water and coffee. Blend into icing sugar mixture until a smooth, spreadable consistency. Spread over cold cake.

Wrap tightly and freeze for up to 2 months.
Note

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Ingredients

Method

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