Chocolate Cake #6

• 2 cups unbleached flour
• 34 cup cocoa powder
• 1 14 teaspoons baking soda
• 1 cup reduced fat margarine
• 1 12 cups sugar
• 2 egg whites
• 1 teaspoon vanilla
• 1 13 cups coffee, room temp
• 23 cup plus 1 tbsp. reduced fat margarine
• 12 cup cocoa powder
• 2 cups powdered sugar
• 3 -5 tablespoons low-fat milk
• 12 teaspoon extract, of choice

1. Cake:.
2. Preheat oven to 325F and spray two, 9 inch rounds with cooking spray.
3. In a medium bowl stir together flour, cocoa and baking soda; set aside.
4. In a large bowl cream margarine and sugar using a mixer.
5. Beat in egg white, one at a time.
6. Stir in vanilla.
7. Next, add the flour mix alternately with coffee, *stirring* between each addition.
8. Then, using the mixer, beat batter for 4-5 min's and pour evenly into prep'd pans.
9. Bake for 25-35 min's (do a toothpick test at 25 min., cook additional min's if needed) Cool cakes until room temp -- this works best if left over night.
10. Icing:.
11. In a medium bowl beat all ingredients until spreading consistency.
12. Keep in fridge unti ready to use.

flour, cocoa powder, baking soda, margarine, sugar, egg whites, vanilla, coffee, margarine, cocoa powder, powdered sugar, lowfat milk, choice

Taken from www.food.com/recipe/chocolate-cake-6-417666 (may not work)