Black Magic Chocolate Cake Recipe

Black Magic Chocolate Cake Recipe

Ingredients:
(Original recipe makes 1 - 9x13 inch or 2 - 9 inch round pans)

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Source : http://allrecipes.com

Chocolate Lava Cake Recipe

Chocolate Lava Cake Recipe

Recipe by Chef John

"Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens to soon and the centers where not cooked enough and still liquefied. Well, there was no time to take them off the plates and cook them more, so the Chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!"

Ingredients Edit:
(Original recipe makes 4 servings)

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 1/2 ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
1/8 teaspoon vanilla extract

Directions:

Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.

Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.

Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.

Stir melted chocolate mixture into egg and sugar mixture until combined.

Sift cocoa powder into the mixture; stir to combine.

Sift flour and salt into the mixture; stir to combine into a batter.

Stir vanilla extract into the batter.

Transfer batter to a resealable plastic bag.
Snip one corner of the bag with scissors to create a tip.

Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.

Refrigerate 30 minutes.

Preheat an oven to 425 degrees F (220 degrees C).

Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.

Bake in the preheated over for 15-18 minutes.
Set aside to cool for 15 minutes.

Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Resource: Allrecipes.com

Rainbow Cupcake Cones Recipe

Rainbow Cupcake Cones Recipe

Ingredients

1 (18.25 ounce) package white cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
1 drop red food coloring, or desired amount
1 drop green food coloring, or desired amount
1 drop yellow food coloring, or desired amount
1 drop blue food coloring, or desired amount
24 flat-bottomed wafer ice cream cones
prepared vanilla frosting & candies for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C).

Stir cake mix, water, eggs, and vegetable oil together in a bowl until moistened; beat the batter with an electric mixer set on medium speed for 2 minutes.

Divide cake batter into 4 equal portions in separate bowls. Tint each bowl a different color, stirring in red, green, yellow, and blue food coloring to reach desired shade.

Set ice cream cones upright in 24 muffin cups.
Spoon about 1 1/2 tablespoons of each colored batter into cones, leaving about 1 inch of room from the top.

Carefully transfer cones to the preheated oven and bake until a toothpick inserted into the middle of a filled cone comes out clean, 20 to 25 minutes.

Cool cupcakes thoroughly before decorating, about 1 hour.

Source : http://allrecipes.com/

Butter Cake Recipe

Butter Cake Recipe

Recipe by Carol
"This cake is practical and can be for many uses. You can also add fruit in it if you wish."

Ingredients
Original recipe makes 1 -8 inch square cake

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk


Directions

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease one 8 inch square baking pan.
Line bottom with wax paper or dust lightly with flour.

Sift together the flour, salt, and baking powder.

Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.

Source : http://allrecipes.com/

Steamed Moist Chocolate Cake Recipe

Ingredients:


1 ¼ cups flour
1 tsp bicarbonate soda
1 tsp baking powder
1 cup brown sugar
1 cup milk chocolate flavor
1 cup cooking oil
¾ cup cocoa powder
½ cup sweetened condensed milk
3 eggs


Preparation :


Heat a steamer.

Sift flour with bicarbonate soda and baking powder. Set aside.

Combine brown sugar, chocolate milk, oil and cocoa powder in a small pot. Stir over low heat until sugar is dissolved. Turn off the fire and keep warm.. Meanwhile, beat eggs until light and fluffy.

Strain the chocolate mixture into a bowl. Then add the beaten egg and stir until the mixture blended. Next add the sifted flour gradually while stirring until well blended.

Lined and greased a 8 or 9 inch baking pan. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminum foil.

Steam the cake over low heat for about an hour. Cool the cake in pan before serve.

Best Banana Bread Recipe

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Reference:
http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx

Christmas tree Cupcakes Recipe

Preparation 10 mins
Cooking 20 mins
Serves 10

Ingredients:

Vanilla Cupcake:

125g plain flour
8g baking powder
125g butter
100g sugar
2 eggs
¼ tsp vanilla essence
2 tbsps milk

Butter Icing:
90g butter
210g icing sugar
Few drops of green food coloring

Decoration:
10 standalone cupcake cups
10 small ice cream cones
Some hundreds and thousands

Cooking Methods:

Preheat microwave oven to 180°C.

In a bowl, sieve together flour and baking powder.

Cream butter and sugar till fluffy.

Beat in eggs and fold in flour carefully. Stir in vanilla essence and milk. Be careful not to overmix.

Fill cupcake cups till about ½ full and place onto metal tray.

Bake on Convection 1 level at 180°C for about 20 mins.


Butter Icing:

In a mixing bowl, cream butter and icing sugar together until smooth and a spreadable consistency is achieved.

Set aside some plain color icing to spread on the surface of cupcake.

Add a few drops of green food coloring to the remaining butter icing and stir until color is well mixed.


To Decorate:

Place the green butter icing into a piping bag with a small star tip/nozzle. If necessary, use a serrated knife to trim top of each cupcake to create a flat surface. Spread the surface of each cupcake with plain butter icing and position an ice-cream cone (upside down) on top.

With the piping bag in one hand, pipe around the cone from bottom to top. Sprinkle with colorful sugar decoration.

Christmas Yule Log Recipe

Preparation 45 mins
Cooking 15 wins
Serves 10

Ingredients:

Cake:
160g semi-sweet chocolate, chopped and melted
50g warm water
5 egg whites
20g castor sugar
6 egg yolks
15g plain flour, sifted

Filling:
180g non-dairy whipped topping
¾ tsp chocolate emulco

Icing:
150g cooking chocolate
90g unsalted butter
90g whipping cream

Cooking Preparation:

Cake:
Preheat microwave oven to 180°C.

Line a 10.5” x l 4.5” metal tray with parchment paper.

Mix melted chocolate with warm water.

In a mixing bowl, whisk egg whites until frothy, add sugar and continue to whisk until egg whites are almost stiff.

In another bowl, whisk egg yolks till thick and pale. Fold in melted chocolate and flour.

Lightly fold one-third of the egg whites into chocolate mixture until combined, then fold in remaining egg whites.

Pour batter into prepared metal tray. Bake at 180°C for 12 to 15 wins or till cake is cooked.

Filling:

Whip ingredients in a mixer until thick.


Icing:

Place chocolate and butter in a microwave safe bowl. Melt in microwave oven for 20 secs. Stir and repeat process till chocolate is melted.
Stir in the cream until combined. Refrigerate for 30 mins, stir at times, till mixture is firm and spreadable.

To assemble, spread cake with whipped topping and roll into a log. Diagonally cut into two. Spread icing on each log. Use fork to make log pattern on icing. Sift icing sugar on top of log to make ‘frost’.

Refrigerate and serve chilled.

Warm Lemon & Syrup Cake Recipe

Ingredients:

3 eggs
¾ cup butter, softened
1 cup castor (superfine) sugar
½ cups self-raising (self-rising) flour
½ cup ground almonds
¼ tsp freshly grated nutmeg
50 gram candied lemon peel, finely chopped
Grated rind of 1 lemon
2 tbsp freshly squeezed lemon juice
I 75g/6oz/ /
SOg/2oz/

For the syrup:
1 cup caster (superfine) sugar
Juice of 3 lemons


Cooking instructions:

Preheat the oven to 180°C. Lightly grease and base-line a deep round 8inch cake tin (pan).

Place all the cake ingredients in a large bowl and beat well for about 3 minutes.

Transfer the mixture into the prepared tin, spread level and bake until golden and firm to the touch, about 1 hour.

To make the syrup, put the castor sugar, lemon juice and 5 tbsp water in a pan. Place over low heat and stir until the sugar has completely dissolved, then boil, without stirring, for about 2 minutes.

Turn out the cake on to a plate with a rim. Prick the surface of the cake all over with a fork, and then pour over the hot syrup. Leave to soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.

Easy Apple Cake Recipe

A fantastic and simple recipe to make amazingly delicious apple cake.

You will need:

INGREDIENTS:
150g butter
3 eggs
2 medium sized apples
1 and a 1/2 mugs of self-raising flour
1/2 mug of raisins
ground nutmeg
ground cinnamon

UTENSILS:
Oven
Baking pan
Wooden spoon
Bowl
Grater
Peeler
Metal spoon

Fruit Cake recipe

Ingredients

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Procedure:

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for atleast 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks.

Healthy Carb French Toast Muffins Recipe

non-stick cooking spray
1 1/2 cups egg substitute
1/2 cup fat-free half and half cream
1 tsp ground cinnamon
3 tbsp Splenda Granular
2 tbsp milled flaxseed
1 tsp vanilla
6 slices whole-wheat bread, cut into chunks

Preheat oven to 400 degrees. Spray muffin pan with cooking spray. In a medium mixing bowl, whisk together all ingredients except bread chunks. Gently fold in the bread. Let set 5 minutes to soak the bread chunks. Divide the mixture evenly among the muffin cups, overfilling slightly. Bake 25 minutes or until puffed up and set. Serve immediately.

Per muffin: 140 calories, 17 g carbs, 11 g protein

Tropical Muffins Recipe

1 1/4 cups all-purpose flour
3/4 cup Equal Sugar-Lite OR Splenda
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened coconut
3 medium ripe bananas, mashed
1/3 cup unsalted butter
1 egg, beaten OR 1/4 cup egg substitute
1 tsp orange zest
1/3 cup fresh squeezed orange juice
Vegetable oil spray

Preheat oven to 375 degrees. Spray 12 muffin cups with vegetable oil spray and set aside.

In a large mixing bowl, sift together flour, Splenda or Equal, baking powder, baking soda, and salt. Stir in the coconut and make a well in the center of the mixture. Combine the remaining ingredients together and put into the well of the dry mixture. Stir just until the dry ingredients are moistened. Spoon batter into muffin cups, filling each two-thirds full. Bake at 375 for 25 to 30 minutes or until lightly browned.

Eggless Brownies Recipe

Ingredients:

Brownie Mix of your choice (I used Duncan Hines Chocolate Lover's Brownies Double Fudge)

Cold Water - 1/3 cup

Vegetable Oil - 3 tablespoons

Flax seed meal (ground flax seed) - 1 teaspoon

Water - 1/4 cup

Vanilla Extract - 1 teaspoon (not mentioned in the packet)

Walnuts - 1/2 cup (optional)

Procedure:

1. Preheat oven to 350F (325F for glass pans)

2. Empty brownie mix into bowl.

3. Add 1/3 cup cold water.

4. Add 3 tablespoons oil. (Actually 1/3 cup of oil was mentioned in the packet) 5. In a small cup add the flax seed meal and slowly add the water and whisk it with a fork and add it to the brownie mix.

6. I chose to add vanilla extract also.

7. Stir everything until well blended (about 40-50 strokes)

8. Now add the nuts and combine it once again.

9. Generously grease the brownie pan. I used a non-stick 8″x8″ pan.

10. Spread the mixture in the pan. 11. Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. But I think I should have taken it around 38 minutes itself, because I had little cracks on the top. That was the only negative thing with these brownies, otherwise they were unbelievably moist and gooey. We did not taste the flax seed at all. Just be sure that the brownie cools out completely before you can cut into squares.

Streusel Muffins Recipe

FOR MUFFIN MIX:
1 egg
3/4 c. milk
1/3 c. oil
1 3/4 c. all purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt

STREUSEL MIX:
1/2 c. chopped nuts
1/2 c. brown sugar
1 tsp. cinnamon
2 tbsp. melted butter

Grease or line 12 muffin cups with paper cup liners. In a bowl, slightly beat the egg; beat in milk and oil. Set aside. In a large bowl stir flour, sugar, baking powder and salt. Make a well in the center. Add the egg mixture all at once. Stir just until moistened. Do not over beat. Batter should be lumpy. Spoon into muffin cups, filling each 2/3 full.

Top with streusel. Bake at 400 degrees for 20 to 25 minutes. Remove and serve warm.

OPTIONAL: Separate streusel mix in half. Put in the center of the muffins and rest on top.

Blueberry Muffins Recipe

Use fresh or frozen blueberries to make these blueberry muffins.

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 cup buttermilk
2 eggs, beaten
1/2 cup melted butter or margarine
1 1/2 cups fresh or frozen blueberries, rinsed
2 tablespoons all-purpose flour
Sugar for topping

Sift flour, baking powder, salt, and 1/2 cup sugar. Add buttermilk, beaten eggs, and melted butter; mix until dry ingredients are just moistened. Mix berries with 2 tablespoons of flour; fold berries into batter.

Spoon batter into greased muffin pans, filling each muffin cup about 2/3 full. Sprinkle each with a little sugar. Bake at 400° for 20 to 25 minutes.
Makes 18 to 24 muffins.

Lemon Poppy Seed Cake Recipe

Ingredients:
3 large eggs, lightly whisked
3 tbsp milk
1/2 tsp vanilla extract
210g plain flour, sifted
150g granulated sugar
3/4 tsp baking powder
1/4 tsp salt
200g butter (softened)
1 tbsp finely-grated lemon zest
3 tbsp poppy seeds(
For the Lemon Syrup:
50g sugar
60ml lemon juice

Method:
Cream together the butter and sugar until light and fluffy. Add the eggs a little at a time and beat into the butter mix very well after each addition. Sift the flour, baking powder and salt into a bowl then add to the butter and egg mix and combine well. Add the milk, vanilla extract, lemon zest and poppy seeds and mix well to combine.

Tip the batter into a greased and buttered loaf tin and place in an oven pre-heated to 180°C. Bake for about 30 minutes, then cover the top of the cake with a piece of buttered foil (to prevent the top from browning too much) then return to the oven and bake for a further 25 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.

Whilst the cake is still baking, add the lemon juice and sugar to a small pan and heat until the sugar dissolves. As soon as the cake emerges from the oven and whilst it's still in the tin poke all over with a skewer and brush the top of the cake with half the lemon juice glaze. Allow to cool for 10 minutes then invert onto a wire rack. Poke the bottom and sides of the cake with the skewer and apply the glaze with a brush. Allow the cake to cool completely before serving.

Victoria Sandwich Cake Recipe

Ingredients:
180g sifted self-raising flour
180g softened butter
180g caster sugar
3 medium eggs (room temperature)
Pinch of salt
Small amount of milk to aid dropping consistency
Jam of your choice for filling (Strawberry, black cherry, plum)
Icing sugar to dust top of cake
Two 20cm sandwich tins

Method:
Turn the oven on at 180°C with the shelf set in the middle of the oven. Grease the sides of the tins and line the bottoms with greaseproof paper. Measure all the ingredients out and make sure that you have them all. Cream the butter and sugar until light and fluffy. Add the lightly beaten eggs slowly, avoiding curdling. Fold in the sifted flour and salt. A little milk may be needed to create a soft dropping consistency.

Divide the mixture between the tins and cook until the top is golden and firm. Loosen the cake from the edge of the tin by running a knife round the edge. Turn the cakes out of the tin peeling the paper off the bottom. Place onto a cooling rack till cool. After the cakes have cooled, sandwich them together with the jam. Place the cake onto the presentation plate and dust the top with icing sugar.

5 Diabetic Cookies and Cake Recipes

Being diabetic can be difficult, especially when it comes to eating the right foods. Here are 5 random cookie and cake recipes that a diabetic can enjoy as well as anyone else who is hungry.

DIABETIC CAKE

2 c. raisins

1 1/2 c. water

1/2 c. orange juice

1 c. unsweetened applesauce

2 eggs, beaten (or Eggbeaters)

2 tbsp. liquid sweetener

1/2 c. cooking oil

2 c. self-rising flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla


Slowly boil raisins in water until water is absorbed. Add orange juice, applesauce, sweetener, eggs and oil; mix well. Blend flour, baking soda, cinnamon and nutmeg; add to first mixture together with vanilla. Mix well. Pour into greased 9-inch pan. Bake at 350 degrees for 25-30 minutes.

OATMEAL & APPLESAUCE DIABETIC COOKIES

1/2 c. flour

1 1/2 tsp. cinnamon

1/2 tsp. soda

1/4 tsp. salt

1/4 tsp. nutmeg

1 tsp. allspice

1/2 c. oatmeal

1/2 c. raisins

1/2 c. unsweetened applesauce

1/4 c. cooking oil

1 egg

1 tsp. vanilla

Mix flour, cinnamon, soda, salt, nutmeg, allspice, oatmeal and raisins. Add applesauce, egg, oil and vanilla. Mix to moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees.

DIABETIC DATE CAKE

1/2 c. butter

1 tbsp. liquid sweetener or 1/2 c. sugar

1 egg

1 c. finely sliced dates or raisins

1 1/2 c. diabetic applesauce

1 c. chopped pecans (optional)

1/4 tsp. cloves

1 tsp. vanilla

2 c. flour

2 tsp. soda

1/2 tsp. cinnamon


Cream butter, egg and applesauce. Add liquid sweetener and vanilla. Sift dry ingredients together; add to creamed mixture. Beat until well blended. Turn into loaf pan and bake at 350 degrees for 1 hour.

DIABETIC DATE BARS

1 c. chopped dates

1/3 c. vegetable oil

1/2 c. orange juice

1/4 tsp. artificial sweetener

1 c. flour

1 tsp. baking powder

1/2 c. chopped pecans

1/4 c. Eggbeaters (or 1 egg)

1 tbsp. grated orange rind

Boil dates, oil, and orange juice for 5 minutes and cool; add rest of ingredients. Mix all together and spread in oiled 8 x 8 inch baking dish. Bake at 350 degrees for 25 minutes. Cool before cutting. Yields 36 bars. Each bar: 56 calories. 7 grams carbohydrates, 1 gram protein, 3 grams fat, 8 mg. cholesterol, 12 mg. sodium.

DIABETIC COOKIES

1 c. all-purpose flour

1 c. quick oats

3/4 c. seedless raisins

1/2 c. orange juice

1/2 c. butter or margarine, softened

2 tsp. baking powder

1 tsp. grated orange peel

1/2 tsp. salt

1/2 tsp. cinnamon

1 egg

3/4 c. nuts

Sugar substitute to taste


Mix all dry ingredients plus oats, raisins and orange peel. Add orange juice, egg, oil and vanilla. Then add nuts. Mix to moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees.

I hope you enjoy these delicious recipes.



Article Source: http://EzineArticles.com/?expert=John_Woellner

Red Velvet Cake with Cream Cheese Frosting Recipe

Ingredients:

3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon salt
14 tablespoons sugar
6 tablespoons cool unsalted butter, cut into chunks
2 large eggs, at room temperature, separated
2 teaspoons vanilla extract
1/2 ounce red food coloring, (optional)
1 cup nonfat buttermilk
12 ounces soft light cream cheese
3/4 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 ounce chocolate, grated, for garnish (optional)

To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.

Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.

Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.

Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.

Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.

To prepare frosting & assemble cake: Beat cream cheese, confectioners' sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.