Cream Cheese Brownie Cake
Source So Fat, Low Fat, No Fat
March 10, 2005
Makes 6 servings
Per Serving
Fat: Less than 1 gram of fat
Ingredients
Cake Batter:
1 ½ cups all-purpose flour
1 cup sugar
½ teaspoon baking soda
¼ cup unsweetened cocoa powder
1/8 teaspoon salt
½ teaspoon vinegar
¼ cup fat-free mayonnaise
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Cream Cheese Swirl:
1/3 cup fat-free cream cheese
1 ½ tablespoons sugar
¼ teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees. Spray a 9-inch baking dish with vegetable oil cooking spray.
In a large bowl, combine the flour, sugar, baking soda, coca, and salt. Stir until well blended. Add the vinegar, mayonnaise, corn syrup, vanilla, and 1 cup of water and mix with an electric mixer until smooth. Pour the cake batter into the prepared dish and set aside while making the cream cheese swirl.
In a small bowl, combine the cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth and creamy. Drop about 1 tablespoon of the cream cheese mixture in 4 or 5 places on top of the cake batter.
Take a table knife, place the knife blade in the center of each cream cheese drop, and drag the cream cheese to make pretty swirls on top of the cake.
Bake for 40 to 45 minutes, until the cake is springy to the touch.
