Chocolate Layer Cake with Chocolate Cheesecake Frosting ( Fat Reduced)

Ingredients

• 1 package (1 pound 2.25 ounce) devil’s food cake mix
• ½ cup apple butter
• 1 cup water
• ¾ cup egg substitute
• 1/3 cup fat free half and half

Frosting

• 1 ½ cups confectioners’ sugar
• ¾ cup unsweetened cocoa powder
• 4 ½ teaspoon instant espresso coffee powder
• 1 ½ teaspoon ground cinnamon
• 1 pound Neufchatel cheese
• 1 jar (7 ½ ounce) + ¾ cup marshmallow fluff or crème
• 2 teaspoons vanilla extract

Method

Cake
Preheat oven to 350F. Butter and flour 2 eight inch round cake pans. At low speed beat cake mix with apple butter, water, egg substitute and half and half, 30 seconds. Increase speed to medium-high; beat 2 minutes. Divide evenly between pans. Bake 28-30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 10 minutes. Remove from pan; cool completely on racks.

Frosting

Combine confectioners’ sugar, cocoa, espresso powder and cinnamon. In large bowl with mixer at medium speed beat cream cheese until very smooth about 3 minutes, scraping down sides of bowl occasionally. Gradually beat in marshmallow until well combined. Gradually beat in confectioners’ sugar mixture. Beat until smooth and well combined. Beat in vanilla. Place 1 cake layer on plate. Top with 1 ½ cups frosting. Place remaining layer on top. Spread top and side with remaining frosting.

Yields: 16 servings

Submitted by: L. Secord