295
calories per serving
Active
time 20 minutes
Total
time 1 hour 20
minutes
Makes 12 Servings
Butter, for
greasing pan and parchment
1¾ cups
all-purpose flour
12/3
cups granulated sugar
1 cup plus
2 tsp. unsweetened cocoa powder
2½ tsp.
baking soda
½ tsp. salt
3 large egg
whites
1 cup
low-fat buttermilk
2/3 cup applesauce
2 Tbsp.
canola oil
4 oz.
fat-free cream cheese, softened
1¼ cups
confectioners’ sugar
½ cup plus
2 Tbsp. orange juice
2 tsp.
orange liqueur (optional)
1.
Preheat oven to 350°F
Butter nonstick 9-inch cake pan. Cut and butter circle of parchment to fit into
bottom of pan. Set pan aside.
2.
Into large bowl, sift
flour, sugar, ½ cup cocoa powder, baking soda, and salt; set aside. In medium
bowl, beat egg whites until glossy and soft peaks form. With rubber spatula,
stir buttermilk, applesauce, and oil into flour mixture until combined and
batter is smooth. Fold egg whites into batter and transfer to prepared pan.
3.
Bake cake, with rack
set in middle of oven, 40 to 45 minutes, or until toothpick inserted into
center comes out clean. Transfer pan to wire rack and let cool 20 minutes.
Invert cake and let cool completely.
4.
Meanwhile, in medium
bowl, beat together cream cheese, confectioners’ sugar, and ½ cup cocoa powder.
In medium saucepot on medium-high, bring juice to boiling; cook 2 to 3 minutes,
or until reduced by half. Add juice to cocoa mixture and stir until combined
and consistency of molasses. Pass sauce through fine strainer for smooth and silky
consistency. Stir in orange liqueur, if desired. Sift remaining 2 teaspoons
cocoa powder over cake. Slice cake, spoon sauce over each slice, and serve.
Each
serving about 7 g
protein, 63 g carbohydrate, 4 g total fat (1 g saturated), 3 g fiber, 2 mg
cholesterol, 464 mg sodium.