Chocolate Berry Cake
2/3 cup water
1 cup dried cranberries
1/3 cup orange juice
1 Tbsp. margarine
1 1/2 cups sugar
1 cup unsweetened cocoa
1/2 cup all-purpose flour
1/4 cup boiling water
1 Tbsp. Grand Marnier (orange-flavored liqueur)
1 tsp. vanilla extract
5 ounces unsweetened chocolate — melted
2 large egg yolks
1 tsp. cream of tartar
10 large egg whites
1/4 cup sugar
CHOCOLATE GLAZE:
1/3 cup sugar
1/3 cup unsweetened cocoa
3 Tbsp. hot water
1 tsp. instant espresso or 2 tsp. instant coffee granules
Preheat oven to 350*F. Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; set aside. Combine 2/3 cup water, cranberries, orange juice, and margarine in a small saucepan. Bring to a boil; cook 5 minutes. Combine 1 1/2 cups sugar, cocoa, and flour in a large bowl. Add cranberry mixture and boiling water; stir until well-blended. Add liqueur, vanilla, chocolate, and egg yolks; stir until well-blended. Set batter aside. Beat cream of tartar and egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter into prepared pans. Bake at 350º for 35 minutes or until cake springs back when touched lightly in center. Let cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper; let cool completely. Place 1 cake layer on a plate; spread with half of Chocolate Glaze, and top with other cake layer. Spread remaining glaze over top of cake.
Serves 16.
Per serving:
Calories 221
Fat 7
Sat Fat 4
Protein 6
Fiber 4
Sodium 49
Carbohydrates 37
WW points 4