Black Forest Chocolate Cake

Black Forest Chocolate Cake

7

"The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping."

Ingredients

servings 332 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 68.8g
  • 22%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
  2. Combine flour, cocoa, soda, baking powder, and salt.
  3. In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
  4. Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.

Reviews

7
  1. 9 Ratings

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Most helpful

This is a really good black forest cake recipe! I used fat free condensed milk, and found the Sunsweet oil substitute on the same shelf as corn starch and baking powder at the store. THe result...

Most helpful critical

You will definitely be able to tell this cake is fat free. The texture is like a big, dry brownie. The funny thing is, it tastes good. The chocolate chips are a must. If you are watching you...

You will definitely be able to tell this cake is fat free. The texture is like a big, dry brownie. The funny thing is, it tastes good. The chocolate chips are a must. If you are watching you...

This is a really good black forest cake recipe! I used fat free condensed milk, and found the Sunsweet oil substitute on the same shelf as corn starch and baking powder at the store. THe result...

I could appreciate trying to reduce the fat content of this cake, but I was unable to find the oil substitute or the fat free condensed milk! So, I used regular vegetable oil, and regular sweet...

This cake is on the dry side, but it wasn't too hard to make. Instead of putting all the cherries on top, I cut the cake in half and put 75% of the cherries and sauce inside the cake, and used ...

This was an excellent moist cake, however, just a bit too sweet. Next time I'll cut back on the brown sugar.

I love that this is low fat! I have made this a number of times and it's always a big hit with guests as well as family members.

If you are having problems with the cake being to dry try using tomato sauce instead of an oil substitute and possible hot fat free milk or butter milk instead of water.