Low-Fat, Cholesterol-Free Chocolate Layer Cake with Meringue Frosting
Appears in Cook's Illustrated July/August 1994
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...