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I found a receipe the other night for a chocolate cake (DARK)made


Novice Member
Jan 3, 2006
I found a receipe the other night for a chocolate cake (DARK)
made with egg beaters and fat free sour cream. I can't find it and I need the recepie to make for a show! I believe it may have been posted by bethcooks4u....but not sure. :confused: :rolleyes:
Could someone help me out?
Thanks so much! You guys are so great! :D


Silver Member
Mar 17, 2005
I think I found what you are looking for. :)

Lee Anne

This was what Beth posted on 8-3-05:

I had a light and simple show the other day and the recipes we did can easily be used in an office setting.

We did the microwave cake in the stoneware fluted pan and a farmers market dip with veges with ALL low or no fat ingredients.

Microwave cake:
Dark Chocolate cake mix (I read that we should all have a little dark chocolate every day for our health so it must be true)
3/4 cups egg beaters
2 cups low or no fat sour cream
Combine and pour into oil sprayed fluted pan. Microwave for 13-15 minutes. Let cool for 5 minutes, loosen edges and turn onto platter (I used the round platter and pointed out that August is our last chance to purchase it). When completely cool grate chocolate over the cake or sprinkle with cocoa powder.
(Can be made at home and then bring the stone and recipe with you so they can see what it was made in - or if they have a microwave oven...)

Farmers Market Dip with veges
Use the Spinach version (0 fat, 0 carbs and lowest sodium - 55mg)
1 cup low/no fat mayo
1 cup low/no fat sour cream
veges of choice

Even my DH who HATES that low/no fat stuff couldn't tell the difference in taste and it made the dieters happy too!
Beth Brigham
Independent Sales Director
~ with The Pampered Chef since 2002
Consultant #293128
[email protected]
Let's get cookin'


Novice Member
Jan 3, 2006
thank you

That is it!!!!! :)
Thank you so much!!


Novice Member
Jan 3, 2006
making it now!?

I just made this cake or should I say that I have it in the microwave now.
But it looked quite questionable as it just looked like frosting when putting it
into the fluted pan. Is this the way the batter is supposed to look? I know I am jumping the gun asking this question but didn't want to be suprised if I ruined it.