Chocolate Cake

2 cups Whey Low Granular or Whey Low Type D
2 eggs
1-3/4 cups all-purpose flour
1 cup milk
3/4 cup unsweetened cocoa
1/2 cup canola oil
1-1/2 tsp. baking powder
2 tsp. Watkins Vanilla
1-1/2 tsp. baking soda
1 cup boiling water
1 tsp. salt
Chocolate Frosting or Vanilla Buttercream Frosting (see below)

Heat oven to 325 degrees F. Grease and flour two 9-inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30- 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool to room temperature.


Chocolate Frosting for Chocolate Cake

1 stick (1/2 cup) butter
1/3 cup milk
2/3 cup unsweetened cocoa
1 tsp. Watkins vanilla
3 cups Whey Low Powder

Melt butter. Stir in cocoa. Alternately add Whey Low Powder and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Spread chocolate frosting over cake. Makes 12 servings.

[Each serving of frosted chocolate cake has a caloric value of 372 Calories, a 32% reduction in calories from the same cake made with table sugar.]


Vanilla Buttercream Frosting

3 cups Whey Low Powder

1/3 cup butter softened

1 ½ teaspoon Watkins Vanilla

3 Tablespoons milk

Food Coloring


1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed.   Stir in vanilla and 1 Tablespoon of the milk. 


2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.  Tint frosting as desired by adding food coloring.


Carrot Cake

1 ½ cups Whey Low Granular or Whey Low Type D
1cup canola oil

3 large eggs

2 cups flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon Watkins Vanilla

½ teaspoon salt

3 cups shredded carrots (5 medium)

1 cup coarsely chopped nuts (optional)

Cream Cheese frosting (see below)


1. Heat oven to 340 Degrees F.  Grease bottom and sides of rectangular pan, 13x9x2 inches, or 2 round pans, 8x1 ½  or 9x1 ½ with canola oil.


2. Beat Whey Low®, oil and eggs in large bowl with electric mixer on low speed about 30 seconds or until blended.  Add remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat on low speed 1 minute.  Stir in carrots and nuts.  Pour into pan(s). 


3. Bake rectangle 40 minutes, rounds 30 minutes.  Cool on wire rack. 


4. Frost with Cream Cheese frosting and store covered in refrigerator. 

Cream Cheese Frosting

Because the cream cheese will spoil if left out at room temperature, you’ll need to refrigerate the frosted cake or any leftover frosting.

1 package (8 ounces) cream cheese, softened
1/4 cup butter softened
3 teaspoons milk
1 teaspoon Watkins Vanilla
4 cups Whey Low Powder

1. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

2. Gradually beat in Whey Low® Powder, 1 cup at a time on low speed until smooth and spreadable. Frost cake.

VivaLac Inc.
P.O. Box 272
Brookeville, MD 20833
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