Food For The Soul

How to cook soul food and still be healthy all while enjoying the same great smell and taste.

By: Nicholas Uptgrow

 Table of Contents
Sprouted-Wheat Biscuits......................................................................................................................................................................... 4

Real Cornbread......................................................................................................................................................................................... 5

Cornbread & Sausage Stuffing................................................................................................................................................................ 6

Dirty Rice.................................................................................................................................................................................................... 7

Macaroni & Cheese with Collards........................................................................................................................................................... 8

Baked Macaroni & Cheese....................................................................................................................................................................... 9

Sweet Potato Mac & Cheese.................................................................................................................................................................. 10

Black-Eyed Peas & Okra......................................................................................................................................................................... 11

Sausage Gumbo...................................................................................................................................................................................... 12

Old-Fashioned Chicken & Dumplings................................................................................................................................................... 13

Chicken-Fried Steak & Gravy................................................................................................................................................................. 14

Spicy Meatloaf with Collards................................................................................................................................................................. 15

Deep-Dish Apple Pie............................................................................................................................................................................... 16

Cream Cheese Pound Cake................................................................................................................................................................... 18

Red Velvet Cake with Cream Cheese Frosting.................................................................................................................................... 19 Recipe on page 19

2 3
Sprouted-Wheat Biscuits
Ingredients
2 cups plus 2 tablespoons sprouted whole-wheat flour, plus 1/4-
1/2 cup for dusting
1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups buttermilk
1 teaspoon canola oil
Preparation
Active: 30 minutes Ready In: 1 h 20 m
Pulse flour, sugar, baking powder, baking soda and salt in a
food processor until combined. Add butter and pulse until
evenly combined and in pea-size bits. Add buttermilk and
pulse in very short bursts until evenly incorporated. The dough
will be soft and a little shaggy looking.
Generously dust a work surface with flour. Use a rubber spat-
ula to transfer the dough to the work surface. Sprinkle with
more flour. With floured hands, gently pat the dough into a
rectangle about 3/4 inch thick, with a long edge facing you.
Gently roll out the dough to 1/2 inch thick, using short strokes
from the center outward and very little pressure, dusting the
dough and surface with more flour as needed. Run an offset
spatula under the dough, then gently fold it in thirds, like a
letter.
4 5
Real Cornbread
Generously dust a work surface with flour. Use a rubber spatula to Ingredients
transfer the dough to the work surface. Sprinkle with more flour.
With floured hands, gently pat the dough into a rectangle about 3/4
3 tablespoons canola oil
inch thick, with a long edge facing you.
2 cups yellow or white cornmeal
Line a large baking sheet with parchment paper. Place the folded
dough on it and refrigerate for 15 minutes. 1 teaspoon baking powder
Brush a clean work surface with oil, place the dough on it and gently 1/2 teaspoon salt
roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round
cutter. Press the scraps back together and reroll, to make about 24 1 large egg, beaten
biscuits total. Place the biscuits 1/2 inch apart on the prepared bak-
ing sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up 1 1/2 cups nonfat milk or nonfat buttermilk
to 2 days.)
Position a rack in the upper third of oven; preheat to 500F.
Place the pan of biscuits on the upper rack. Immediately reduce the Preparation
oven temperature to 450 degrees . Bake until rich golden brown, 12 to
14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.
Active: 10 minutes Ready In: 30 m
Preheat oven to 450F. Place oil in a 9-inch cast-iron skillet or
similar-size glass baking dish and transfer to the preheating
oven.
Mix cornmeal, baking powder and salt in a medium bowl. Add
egg and milk (or buttermilk); stir until just combined. Remove
the pan from the oven and swirl the oil to coat the bottom and a
little way up the sides.
Very carefully pour the excess hot oil into the cornmeal mix-
ture; stir until just combined. Pour the batter into the hot pan.
Bake until the bread is firm in the middle and lightly golden,
about 20 minutes. Let cool for 5 minutes before slicing. Serve
warm.
Cornbread & Sausage Stuffing Dirty Rice
Ingredients Bring broth to a simmer in a small saucepan. Pour 1 cup over the Ingredients While the rice is standing, heat oil in a large nonstick skillet over
stuffing mixture and toss gently (the cornbread will break into medium heat. Add sausage and cook, stirring, until it begins to brown,
1 pound sweet Italian turkey sausage, (about 4 links), casings smaller pieces). Add as much of the remaining broth as needed, 1/2 1 1/2 cups Wehani or long-grain brown rice about 5 minutes. Add onion, celery, green and red bell pepper and gar-
removed cup at a time, until the stuffing feels moist but not wet. Spoon the lic and cook, stirring, until the onion is soft, about 5 minutes more. Stir
stuffing into the prepared pan and cover with foil. 3 cups reduced-sodium chicken broth in thyme, cayenne to taste and salt. Stir the sausage mixture into the
2 cups finely chopped onion rice and serve.
Bake the stuffing until thoroughly heated, about 25 minutes. Serve 1 tablespoon peanut oil, or canola oil
1 1/2 cups finely chopped celery warm.
10 ounces cooked chicken andouille, or other spicy chicken sau-
1/4 teaspoon salt sage, cut into 1/2-inch pieces

Freshly ground pepper, to taste 1 1/2 cups chopped yellow onion

2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 1 1/4 cups chopped celery
cups)
1 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1 cup chopped red bell pepper
1 tablespoon chopped fresh sage
2 cloves garlic, minced
1 1/2-3 cups reduced-sodium chicken broth
2 teaspoons chopped fresh thyme leaves

Preparation 1/4-1/2 teaspoon cayenne pepper

1/4-1/2 teaspoon cayenne pepper

Active: 25 minutes Ready In: 50 m

Preheat oven to 325F. Coat a 9-by-13-inch baking pan with Preparation

cooking spray.

Cook sausage in a large nonstick skillet over medium-high heat, Active: 30 minutes Ready In: 1 h 5 m
stirring and breaking up with a wooden spoon, until browned,
about 10 minutes. Add onion and celery; cover, reduce heat Bring rice and broth to a boil in a large saucepan. Reduce heat
and cook, stirring occasionally, until tender, about 10 minutes. to low, cover, and simmer at the lowest bubble until the water is
Transfer the mixture to a large bowl. Season with salt and pep- absorbed and the rice is tender, about 50 minutes. Remove from
per. Add cornbread, parsley and sage. the heat and let stand, covered, for 10 minutes.

6 7
Macaroni & Cheese with Collards
Ingredients Meanwhile, heat 1 1/2 cups milk in a large broiler-safe skillet over me-
8 ounces whole-wheat elbow noodles (about 2 cups) dium-high heat until just simmering. Whisk the remaining 1/4 cup milk,
flour, salt and pepper in a small bowl until combined. Add the flour mix-
4 cups chopped collard greens ture to the simmering milk; reduce heat to medium-low and cook, whisk-
ing constantly, until thickened, 1 to 2 minutes. Remove from heat and
1 3/4 cups low-fat milk, divided whisk in Cheddar, cream cheese and vinegar until the cheese is melted.
Stir the pasta and collards into the sauce.
3 tablespoons all-purpose flour
Position rack in upper third of oven; preheat broiler to high.
1/2 teaspoon salt
Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over
1/4 teaspoon ground pepper the pasta. Broil until golden brown, 1 to 3 minutes.
Baked Macaroni & Cheese
Ingredients Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat
until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl
3 tablespoons plain dry breadcrumbs until smooth; add to the hot milk and cook, whisking constantly, until the
sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in
1 teaspoon extra-virgin olive oil Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
Position rack in upper third of oven; preheat broiler to high.
1/4 teaspoon paprika
Cook pasta for 4 minutes, or until not quite tender. (It will continue to
1 16-ounce or 10-ounce package frozen spinach, cook during baking.) Drain and add to the cheese sauce; mix well. Spread
thawed half the pasta mixture in the prepared baking dish. Spoon the spinach on
top. Top with the remaining pasta; sprinkle with the breadcrumb mix-
1 3/4 cups low-fat milk, divided ture.

3 tablespoons all-purpose flour Bake the casserole until bubbly and golden, 25 to 30 minutes.
1 cup shredded extra-sharp Cheddar cheese
2 cups shredded extra-sharp Cheddar cheese
2 ounces reduced-fat cream cheese
1 cup low-fat cottage cheese
2 teaspoons white-wine vinegar
1/8 teaspoon ground nutmeg
1/4 cup panko breadcrumbs, preferably whole-wheat
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste
1/2 teaspoon paprika
8 ounces (2 cups) whole-wheat elbow macaroni, or
penne

Preparation Preparation

Active: 25 minutes Ready In: 55 m

Active: 30 minutes Ready In: 30 m
Put a large pot of water on to boil. Preheat oven to 450F. Coat
Bring a large pot of water to a boil. Add pasta and collards and an 8-inch-square (2-quart) baking dish with cooking spray.
cook according to the pasta package directions. Drain.
Put a large pot of water on to boil. Preheat oven to 450F. Coat
an 8-inch-square (2-quart) baking dish with cooking spray.

8 9
Sweet Potato Mac & Cheese Black-Eyed Peas & Okra
Ingredients Ingredients

8 ounces whole-wheat elbow noodles (2 cups) 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 2 cups black-eyed peas, fresh or frozen (thawed)

1 medium sweet potato (about 12 ounces)
2 cups nonfat milk
2 tablespoons all-purpose flour
1 small clove garlic, minced
1 1/4 cups shredded sharp Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup frozen peas, thawed
3 tablespoons coarse dry whole-wheat
breadcrumbs
1 teaspoon extra-virgin olive oil
1 medium onion, coarsely chopped
1 large clove garlic, finely chopped
3 cups low-sodium chicken broth
2 small bay leaves, preferably fresh
1 pound fresh okra, stem ends trimmed, cut into
1-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper, or to taste

Preparation
Active: 30 minutes Ready In: 30 m
Position a rack in upper third of oven; preheat broiler. Coat a
2-quart broiler-safe baking dish with cooking spray.
Cook noodles in a large pot of boiling water until just tender, 7
to 9 minutes. Drain; set aside.
Meanwhile, prick sweet potato with a fork in several places.
Microwave on High until tender all the way to the center, 7 to
10 minutes.
Preparation
As soon as the sweet potato is cool enough to handle, cut open Active: 15 minutes Ready In: 50 m
and scoop the flesh into the steaming milk. Puree with an
immersion blender until smooth. (Alternatively, transfer to Heat oil in a large saucepan over medium heat. Add
a blender and puree just until smooth, then return to the pot; onion; cook, stirring, 3 to 5 minutes. Add garlic; cook 1
use caution when pureeing hot liquids.) minute. Add broth and bay leaves; bring to a boil. Stir
in peas.
Add cheese, mustard, salt and pepper and stir until the
cheese melts. Add the pasta and peas to the sauce and stir to Reduce heat; simmer, stirring occasionally, for 20
coat. Transfer to the prepared baking dish. Combine bread- minutes. Add okra, salt, pepper and cayenne. Simmer
crumbs and oil and sprinkle on the pasta. Broil on the upper until tender, about 15 minutes.
rack until the top is lightly browned and crispy, 1 to 2 minutes.

Whisk milk, flour and garlic in a large saucepan. Heat over

medium heat, whisking frequently, until steaming and hot,
but not boiling. Remove from heat.

10 11
Sausage Gumbo Old-Fashioned Chicken & Dumplings
Ingredients Ingredients
12 ounces hot Italian turkey sausage 4 cups chopped tomatoes 12 ounces hot Italian turkey sausage 4 cups chopped tomatoes
links, removed from casings links, removed from casings
4 cups reduced-sodium chicken broth 4 cups reduced-sodium chicken broth
2 teaspoons canola oil 2 teaspoons canola oil
2 1/2 cups frozen chopped okra 2 1/2 cups frozen chopped okra
1 large onion, diced 1 large onion, diced
3/4 cup instant brown rice 3/4 cup instant brown rice
4 cloves garlic, minced 4 cloves garlic, minced
1 bunch scallions, trimmed and sliced 1 bunch scallions, trimmed and sliced
1 teaspoon Cajun seasoning (optional) 1 teaspoon Cajun seasoning (optional)

2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Preparation
Preparation
Active: 45 minutes Ready In: 1 h

Active: 30 minutes Ready In: 40 m
Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5
minutes. Transfer to a medium bowl lined with paper towels.
Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and
Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour
browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth,
cover, increase heat to high and bring to a boil.
Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is
tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
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Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the
chicken to a plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2
teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved
flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.
To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4
teaspoon salt in a medium bowl. Stir in buttermilk.
Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle
simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15
minutes.
13
Chicken-Fried Steak & Gravy
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
1/4 cup cornmeal
1/4 cup whole-wheat flour
1/4 cup plus 1 tablespoon corn-
starch, divided
1 pound cube steak, cut into 4 portions
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil, divided
1 14-ounce can reduced-sodium beef
broth
Spicy Meatloaf with Collards
Ingredients
1/4 cup half-and-half 1 1/2 pounds collard greens (about 2 1/2 teaspoon smoked paprika
bunches)
1/2 teaspoon ground pepper
2 tablespoons extra-virgin olive oil
1 1/2 cups coarse fresh breadcrumbs,
1 cup diced onion preferably whole-wheat
3 cloves garlic, minced 1/2 cup reduced-fat milk
1 teaspoon kosher salt, divided 1 pound 90%-lean ground beef or bison

1 teaspoon paprika 1 tablespoon water 1-2 tablespoons hot sauce, such as 1 pound lean ground pork
Tabasco
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
3/4 cup ketchup, divided
Preparation 1/2 teaspoon ground cumin

Preparation
Active: 35 minutes Ready In: 35 m
Active: 45 minutes Ready In: 2 h
Preheat oven to 350F. Coat a baking sheet with cooking spray.
Strip collard leaves from stems (discard stems); finely chop.
Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and
paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shak- Heat oil in a large pot over medium heat. Add onion and cook,
ing off excess; dip in the egg whites, then dredge in the cornmeal mixture. stirring occasionally, until soft, about 3 minutes. Add the col-
lards, garlic and 1/2 teaspoon salt; cook, stirring, until bright
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until green, about 2 minutes. Add hot sauce to taste, Worcestershire,
browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining cumin, paprika and pepper; continue to cook until the greens
1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes. are completely wilted, 2 to 4 minutes more. Transfer the mixture
to a large bowl and let cool slightly, stirring occasionally, about
Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. 15 minutes.
Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture.
Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt Combine breadcrumbs and milk in a medium bowl and let stand
and pepper. Serve the steak topped with the gravy. for about 10 minutes.
Preheat oven to 350F. Coat a large rimmed baking sheet with cook-
ing spray.
Add beef (or bison), pork, eggs, 1/2 cup ketchup, the breadcrumbs
and the remaining 1/2 teaspoon salt to the greens. Gently mix by
hand to combine. Form into a large, long loaf, 4 to 6 inches wide, on
the prepared baking sheet.
Bake the meatloaf for 30 minutes. Brush the top with the remaining
1/4 cup ketchup.
Increase the oven temperature to 400 degrees . Continue baking
until an instant-read thermometer inserted into the center registers
165F, 25 to 35 minutes. Let rest 10 minutes before cutting into 8 slices.

14 15
Deep-Dish Apple Pie
Ingredients
Crust 1 tablespoon lemon juice Meanwhile, make filling: Combine apples, brown sugar, lem-
on juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of
1 1/4 cups whole-wheat pastry flour 1 1/4 teaspoons ground cinnamon, divided salt in a large bowl. Reserving 4 cups, transfer the rest of the
apple mixture to a Dutch oven. Cook over medium heat, stir-
1 1/4 cups all-purpose flour 1/8 teaspoon ground nutmeg ring, until the apples are tender and beginning to break down,
about 10 minutes. Remove from the heat, stir in the reserved
2 tablespoons granulated sugar Pinch of ground allspice apples and 2 tablespoons flour; let cool for about 30 minutes.

1/2 teaspoon salt Pinch of salt
4 tablespoons cold unsalted butter 2 tablespoons all-purpose flour
1/4 cup reduced-fat sour cream 1 teaspoon granulated sugar
3 tablespoons canola oil 1 large egg white, lightly beaten, for brushing
4 tablespoons ice water
Preparation
2 teaspoons white-wine vinegar
Active: 1 h 15 m Ready In: 4 h
1/4 cup panko breadcrumbs, preferably whole-wheat
To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-pur-
1 tablespoon extra-virgin olive oil
pose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large
bowl. Cut butter into small pieces and, with your fingers, quick-
1/2 teaspoon paprika
ly rub them into the dry ingredients until the pieces are smaller
but still visible. Add sour cream and oil; toss with a fork to com-
Filling bine with the dry ingredients. Sprinkle water over the mixture.
Toss with a fork until evenly moist. Knead the dough with your
6 cups thinly sliced peeled McIntosh apples, (about 2
hands in the bowl a few timesthe mixture will still be a little
pounds)
crumbly. Turn out onto a clean surface and knead a few more
times, until the dough just holds together. Divide the dough in
6 cups thinly sliced peeled Granny Smith apples,
half and shape into 5-inch-wide disks. Wrap the dough in plas-
(about 2 pounds) tic and refrigerate for at least 1 hour.
To assemble & bake pie: Position a rack in lower third of oven;
preheat to 425F.
Remove the dough from the refrigerator; let stand for 5 min-
utes to warm slightly. Roll one portion between sheets of
parchment or wax paper into a 13-inch circle. Peel off the top
sheet and invert the dough into a 9 1/2-inch deep-dish pie pan.
Peel off the remaining paper. Scrape the filling into the crust.
Roll the remaining portion of dough between sheets of parch-
ment or wax paper into another 13-inch circle. Peel off the top
sheet of paper and invert the dough onto the fruit. Peel off the
remaining paper. Trim the crust so it overhangs evenly. Tuck
the top crust under the bottom crust, sealing the two together
and making a plump edge. Flute the edge with your fingers.
Combine 1 teaspoon granulated sugar and the remaining 1/4
teaspoon cinnamon in a small bowl. Brush the crust with egg
white and sprinkle with the cinnamon-sugar. Cut 6 steam
vents in the top crust.
Bake the pie on the bottom rack for 20 minutes. Reduce the
oven temperature to 375 degrees and continue baking until
the crust is golden brown and the filling is bubbling, 25 to 35
minutes more. Let cool on a wire rack for about 1 1/2 hours
before serving.

2/3 cup packed light brown sugar

16 17
Cream Cheese Pound Cake Red Velvet Cake with Cream Cheese Frosting
Ingredients Ingredients
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medi-
1 1/2 cups whole-wheat pastry flour um bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another Cake 1/2 teaspoon salt 2 teaspoons vanilla extract Cream cheese frosting & garnish
medium bowl until well blended.
1 1/2 cups all-purpose flour 3/4 cup all-purpose flour 3/4 cup plus 2 tablespoons 1/2 ounce red food coloring, 12 ounces soft light cream cheese
Beat egg whites in a large clean bowl with an electric mixer on high speed until sugar (4 teaspoons), optional
1 1/2 teaspoons baking powder light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form. 3/4 cup whole-wheat pastry 3/4 cup confectioners sugar1
flour 6 tablespoons cold unsalted 1 cup nonfat buttermilk
1/2 teaspoon salt Beat butter and cream cheese in a large bowl until creamy. Add the remaining butter, cut into chunks 1/2 teaspoons vanilla extract
1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until 1/4 cup unsweetened cocoa
3 large eggs pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mix- powder, sifted 2 large eggs, at room tempera- 1/2-1 ounce chocolate, grated, for garnish
tures, beating until just smooth. Fold in about one-third of the egg whites with a ture, separated (optional)
1/2 cup nonfat buttermilk rubber spatula until just smooth and no white streaks remain. Fold in the re- 2 teaspoons baking powder
maining egg whites. Scrape the batter into the prepared pan, spreading evenly.
1/3 cup canola oil Preparation
Bake the cake until a skewer inserted into it comes out clean and the top springs
2 tablespoons light corn syrup back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack Active: 40 minutes Ready In: 2 h
for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool
1 tablespoon vanilla extract for at least 1 hour more before slicing. To prepare cake: Preheat oven to 375F. Coat two 9-inch round cake pans with cooking spray.

6 large egg whites Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.

2 cups sugar, divided Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a
time, then vanilla and food coloring (if using) until smooth.
1/2 cup (1 stick) unsalted butter, softened
Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the re-
8 ounces reduced-fat cream cheese, (Neufchtel) maining buttermilk. Beat in the remaining flour mixture just until combined.

Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the
Preparation whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edg-
es. Gently rap the pans against the counter once or twice to settle the batter.

Active: 30 minutes Ready In: 3 h Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers
onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
Preheat oven to 325F. Coat a 12-cup Bundt pan with
cooking spray and dust with flour. To prepare frosting & assemble cake: Beat cream cheese, confectioners sugar and vanilla in a large bowl with an electric mixer on medi-
um speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set
the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.
18 19