Chocolate Ribbon Cake Recipe

Skim milk and lite cream cheese reduce the fat content

250g lite cream cheese, softened

1/4 cup caster sugar

2 cups plain flour

1/4 cup cocoa

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 cup caster sugar

1/2 cup margarine, softened

2 large eggs

1 cup skim milk

2 cups icing sugar, sifted

1/3 cup skim milk

50 g dark cooking chocolate, melted

Preheat oven to 180°C.

Line the bottom of a 23 x 33-cm shallow cake tin with non-stick baking paper

Spray the sides with vegetable cooking spray

To prepare cheese layer, beat cream cheese and sugar until smooth.

Sift flour, cocoa, baking powder and soda; reserve

Beat sugar and margarine until light and fluffy; beat in eggs

Stir in flour mixture and milk until blended.

Pour half cake mixture into tin.

Top with cheese mixture.

Cover with remaining cake mixture

Bake until cooked, about 25 minutes.

Cake is cooked when springy to the touch and slightly away from edge of tin

Place tin on wire rack; leave until cake is cold.

Make icing and spread over cake.

Leave to set, then cut into 15 pieces.

To spread cream cheese mixture, spoon it in large dollops over chocolate mixture. Using a plastic spatula, spread it gently, evenly covering mixture

Wait until cake is cold before spreading icing over, using a spatula or palette knife. If cake is still warm, icing will run. Leave to set.

339/kJ 1418 calories, 56 g carbohydrates, 1 g fibre, 6 g protein, 155 mg sodium, 11 g fat, 36 cholesterol