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FROM THE KITCHEN OF HEALTHY OPTIONS CAFÉ

COOKING SPRAY

2 CUPS OF SUGAR

¼ CUP OF LITE COUNTRY CROCK MARGARINE

4 EGGS

2 CUPS OF ALL PURPOSE FLOUR

½ CUP OF UNSWEETENED COCOA

1 TEASPOON OF BAKING SODA

1 TEASPOON OF BAKING POWDER

¼ TEASPOON OF SALT

¾ CUP OF LOW FAT SOUR CREAM

¾ CUP OF BOILING WATER

1 TEASPOON OF VANILLA

FOR THE ICING:

4 OUNCES OF LIGHT CREAM CHEESE

3 TABLESPOONS OF 2% MILK

1 POUND OF POWDERED SUGAR

½ CUP OF UNSWEETENED COCOA

1 TEASPOON OF VANILLA

PREHEAT OVEN TO 350. SPRAY 2 (8-INCH) CAKE PANS AND LINE THEM WITH WAX PAPER. SPRAY AGAIN. SET ASIDE. BEAT SUGAR AND BUTTER AT MEDIUM SPEED AND ADD THE EGGS ONE AT A TIME. COMBINE IN A BOWL THE FLOUR, COCOA, BAKING SODA, BAKING POWDER, AND SALT. WHILE THE MIXER IS GOING AT LOW SPEED, ADD FLOUR MIXTURE, ¼ CUP AT A TIME, ALTERNATING WITH 2 TABLESPOONS OF SOUR CREAM, BEGINNING AND ENDING WITH THE FLOUR MIXTURE. GENTLY STIR IN THE BOILING WATER AND VANILLA. POUR BATTER IN PREPARED PANS AND BAKE AT 350 FOR 48 MINUTES OR UNTIL THE CENTER SPRINGS BACK WHEN TOUCHED. COOL ON WIRE RACKS FOR 5 MINUTES AND TAKE CAKES OUT OF PAN AND LET COOL ANOTHER 5 MINUTES BEFORE REMOVING THE WAX PAPER. LET COMPLETELY COOL BEFORE ICING.

TO PREPARE THE ICING, BEAT THE CREAM CHEESE AND MILK AT HIGH SPEED UNTIL CREAMY. ADD THE CHOCOLATE AND POWDERED SUGAR UNTIL WELL BLENDED. ADD THE VANILLA AND IF NEEDED, A LITTLE MORE MILK. NOT TOO MUCH MILK OR YOUR ICING WILL BE TOO RUNNY. ENJOY!!

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