| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| Cake | ||
| 2 1/2 | cups | all-purpose flour |
| 1 1/2 | cups | sugar |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1 | teaspoon | baking powder |
| 1/4 | cup | cocoa powder |
| 1 | cup | unsalted butter -- melted |
| 1/2 | cup | 2% low-fat milk |
| 8 | ounces | low-fat sour cream |
| 3 | large | eggs |
| 1/2 | cup | coffee |
| 1 | teaspoon | vanilla extract |
| 2 | tablespoons | red food coloring |
| Cream Cheese Frosting | ||
| 16 | ounces | low fat cream cheese |
| 1/2 | cup | unsalted butter |
| 1 | teaspoon | vanilla extract |
| 1 1/2 | cups | confectioner's sugar |
| Heat oven to 350°F. Spray 3
8-inch cake pans. In large bowl sift together flour, baking powder, baking soda, salt, and cocoa powder. In large bowl mix together butter and sugar until light and fluffy. Add eggs one at a time beating until incorporated. Add milk, sour cream, coffee, vanilla extract, and food coloring. Add dry ingredients to wet and mix until smooth batter is formed. Divide batter between pans and space evenly in oven. Bake 30 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool completely. Place one layer rounded side down on serving plate. Spread some of the frosting. Place second layer rounded side down and repeat with icing. Top with last layer rounded side down and spread icing over top and down the sides. To make frosting: Mix cream cheese, butter, and sugar together until fluffy. Add vanilla and beat until incorporated. May be stored in refrigerator up to three days. Makes 12 servings |
| Per Serving: 593 Calories; 32g Fat (48.7% calories from fat); 10g Protein; 67g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 547mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat; 3 Other Carbohydrates. |