Low-Fat, Cholesterol-Free Chocolate Layer Cake with Meringue Frosting

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Appears in Cook's Illustrated July/August 1994

SERVES12

TIME2 hours, plus 2 hours 20 minutes cooling

WHY THIS RECIPE WORKS

While developing our low-fat chocolate cake recipe we found very little difference between cakes baked with standard American cocoa and “Dutched” cocoa. We chose water over milk or buttermilk to moisten our cake batter, discovering that cak...

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