ISO Chocolate Cake w/ Vanilla Frosting

[MPHenderson]

Hello, all...

Once again I approach the oracle for help! My 10-year-old nephew has requested a "chocolate cake with vanilla frosting and sprinkles." Before I begin combing through my back issues, I'd appreciate any recommendations for cake and (especially) vanilla frosting.

I can handle the sprinkles, no problem!

Thanks!

[funnybone]

If you're looking for CL recipes, here's one:


Cooking Light's Ultimate Chocolate Layer Cake


A special 2-layer cake for birthdays, anniversaries, or whenever you have a craving for something chocolate and decadent.

Cooking spray
2 cups sugar
10 tablespoons light butter, softened
3/4 cup egg substitute
2 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat sour cream
3/4 cup boiling water
1 teaspoon vanilla extract


Directions

1. Preheat oven to 350 degrees.

2. Coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

3. Beat sugar and butter at medium speed of a mixer until well-blended. Gradually add egg substitute; beat well. Combine flour, cocoa, baking soda, and salt in a bowl. With mixer running at low speed, add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir in boiling water and vanilla.

4. Pour batter into prepared pans. Bake at 350 degrees for 35 minutes or until cake springs back when touched in center. Loosen layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool.

Note:
They had this cake pared up with a chocolate frosting, but here is a white one.

Fluffy White Frosting


1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1 teaspoon vanilla extract


Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add vanilla; beat until blended


[This message has been edited by funnybone (edited 05-24-2001).]

[Peeps]

Of course I must speak up and recommend the Eating Well's Died and Gone To Heaven Chocolate Cake - found on this thread: http://www.cookinglight.com/bbs/Forum1/HTML/005346.html - it's the best chocolate cake you'll ever have, light or not.
I've made it many times with vanilla frosting - I just make a regular buttercream (margerine, confectioner's sugar, vanilla, splash of milk, however much needed for right consistency) - I know, full fat frosting on a light cake but it's worth it!

[LGBurns]

I want to second the recommendation for the Died and Went to Heaven Chocolate Cake. I have never tasted a more appropriately named dessert in my life. This cake is so chocolately and moist no one would ever know that it is low-fat. I'm sure it would be delicious with a vanilla frosting--the original recipe has you cook it in a bundt pan but I know others on the board have made it in regular cake pans with no problems. I will never make another kind of chocolate cake again.

P.S. Don't worry about the coffee that's added--the cake doesn't taste like coffee at all, I think the coffee just enhances the chocolate flavor and adds moistness to the cake.

[HUNGRY!]

I third the reccomendation for the Died and Went to Heaven cake. I made it with a glaze using amaretto flavored fat free half and half, but it would be really good with vanilla frosting too I bet! I may have to go make another one. Oh, and it was really easy! I never thought I would find a light cake that I would enjoy, but this one is it!

PS I also had it w/ Edy's cookies n cream frozen yogurt on top--just a little scoop, I promise!