Joe Louis Cakes

Ingredients:

• 2 cups  all-purpose flour 
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup reduced-calorie margarine
• 1/2 cup granulated sugar
• 1/2 cup fat-free egg substitute
• 1 cup skim milk
• 1 tbsp white wine vinegar
• 1 tsp baking soda
• 1 1/2 tsp vanilla extract
• 2 large egg whites
• 1/2 cup granulated sugar
• 2 tbsp water
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 tbsp reduced-calorie margarine
• 2 tbsp unsweetened cocoa powder
• 6 tsp water, or as necessary
• 1/2 tsp vanilla extract
• 1 1/2 cups confectioners' sugar

Makes 12 Cakes

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, 2 tablespoons of 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, adding water by teaspoonfuls, until thick and spreadable.
7. Slice cakes in half horizontally. Spread each botton half with 1 1/2 tablespoons of vanilla filling. Frost top halves with 1 to 1 1/4 tablespoons of icing and place on top of bottom halves.

WW POINTS VALUE: 8 pts (1 cake per serving)

Note: This recipe appears on www.weightwatchers.com. According to the website, these chocolate treats are named for the inventors' sons, not the famous boxer. I don't know who Joe Louis the inventor is but these cakes were so delicious. The photo you see below is not the photo you'll see when youo visit weightwatchers.com. I used a special cupcake tool I got at Bed Bath and Beyond to remove the top and put in the filling. I LOVE the gadget and it was a great idea to put the filling in the cupcake and the top of the cake to cover the filling and then drizzle with frosting. As I said in the title, these Joe Louis cakes are so heavenly delicious I think they are the alternative to the Hostess Chocolate cupcake. The Hostess Cupcakes are so dry and flavorless compared to these sinfully chocolate treats which are moist and chewy. I highly recommend serving these treats for a special occasion after dinner. Trust me, you and your guest (s) will love them, especially if your guests include  Jacques Torres or Francois Payard.