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Active Time: 25 Minutes
Total Time: 1 Hour 5 Minutes
Yield: 12 servings
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| While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like. |
RECIPE INGREDIENTS
| 3/4 cup plus 2 tablespoons whole-wheat pastry flour |
| 1/2 cup sugar or 1/4 cup |
| 1/3 cup unsweetened cocoa powder |
| 1 teaspoon baking powder |
| 1 teaspoon baking soda |
| 1/4 teaspoon salt |
| 1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes) |
| 1/2 cup packed light brown sugar or 1/4 cup Splenda sugar Blend for Baking (see Ingredient notes) |
| 1 large egg, lightly beaten |
| 2 tablespoons canola oil |
| 1 teaspoon vanilla extract |
| 1/2 cup hot strong black coffee |
| Confectioners' sugar for dusting |
Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
Ingredient Note: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk. |
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DIRECTIONS
Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
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Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin). Pour the batter into the prepared pan.
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Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.
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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 12 servings
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| Carbohydrates, Total: |
25g |
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