Black Forest Chocolate Cake Recipe - Allrecipes.com
Black Forest Chocolate Cake Recipe

Black Forest Chocolate Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 large tube cake Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2003

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's a moist cake that you wouldn't be able to tell it's low in fat!! Definitely a heaven for people who are dieting or want to eat healthy!!

 
Most Helpful Critical Review
Aug 05, 2003

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 your fat intake, this cake is perfect, otherwise, I suggest you make a regular cake.

 

9 Ratings

Sep 27, 2003

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 sweetened condensed milk, and though much higher in fat and calories, it was delicious! I surprised the family for Valentine's Day, and it really makes an impressive cake for show, as well as flavor!

 
Apr 27, 2008

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 the rest as garnish. Next time, I will definitely use more cherries to moisten up the cake. Also, I used lime and orange zest as garnish. The flavors blend well.

 
Aug 05, 2003

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

 
Aug 05, 2003

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.

 
Jan 24, 2011

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.

 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 68.8 g
  • 22%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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