Photo of Depanneur-Style Cream Cakes by WW

Depanneur-Style Cream Cakes

9
9
9
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
35 min
Cook
30 min
Serves
12
Difficulty
Difficult
Even though these moist chocolate cakes were named for the inventors’ sons, not the famous boxer, they’re still a knockout!

Ingredients

Cooking spray

1 spray(s)

All-purpose flour

2 cup(s)

Baking powder

1 tsp

Unsweetened cocoa powder

¼ cup(s)

Table salt

½ tsp

Reduced-calorie margarine

½ cup(s)

Sugar

½ Tbsp, granulated

Regular liquid egg substitute

½ cup(s)

Fat free skim milk

1 cup(s)

White wine vinegar

1 Tbsp

Baking soda

1 tsp

Vanilla extract

1½ tsp

Egg white(s)

2 large

Sugar

½ Tbsp, granulated

Mineral water

6 tsp, or as necessary

Table salt

tsp

Vanilla extract

1 tsp

Reduced-calorie margarine

2 Tbsp

Unsweetened cocoa powder

2 Tbsp

Vanilla extract

½ tsp

Powdered sugar

1½ cup(s)

Instructions

  1. Preheat oven to 350ºF. Coat a 12-cup muffin pan with cooking spray.
  2. To make cakes, sift together flour, baking powder, 1/4 cup of cocoa powder and 1/2 teaspoon of salt in a medium bowl; set aside.
  3. In a large mixing bowl, beat together 1/2 cup reduced-calorie margarine and 1/2 cup of granulated sugar until creamy; beat in egg substitute. In a small bowl, combine milk, vinegar, baking soda and 1 1/2 teaspoons of vanilla extract.
  4. Add half of flour mixture to margarine mixture; mix. Add milk mixture and then remaining flour mixture. Mix until smooth and creamy. Spoon mixture into prepared muffin pan, filling each cup about 2/3 full. Bake until a wooden pick inserted in center of a cake comes out clean, about 25 to 30 minutes. Cool cakes in pan for 5 minutes. Transfer cakes to a wire rack to cool completely.
  5. Meanwhile, to make filling, combine egg whites, remaining 1/2 cup of granulated sugar, water, 1 teaspoon of vanilla extract and remaining 1/8 teaspoon of salt in a medium bowl and place bowl over boiling water (or use a double boiler). Using a hand-held mixer, beat egg whites until stiff and fluffy, about 4 minutes. Remove from heat.
  6. To make icing, combine remaining 2 tablespoons each of margarine and cocoa, and remaining 1/2 teaspoon of vanilla extract in a small mixing bowl; beat until smooth and creamy. Sift powdered sugar over bowl and stir with a spatula until thick and spreadable.
  7. Slice cakes in half horizontally. Spread each with vanilla filling and cover each with top half of cake. Spread icing over top of cakes and serve. Yields 1 cake per serving.