| 1/2 cup whole-wheat pastry flour (see Ingredient notes) |
| 1/2 cup all-purpose flour |
| 1/3 cup sugar or 3 tablespoons |
| 1/4 cup unsweetened cocoa powder, sifted |
| 1 1/2 teaspoons baking powder |
| 2 teaspoons vanilla extract |
| 3/4 cup semisweet chocolate chips (optional) |
| 1 1/3 cups hot brewed coffee |
| 2/3 cup packed light brown sugar or Splenda Granular |
| 1/4 cup chopped walnuts or pecans, toasted |
| Confectioners' sugar for dusting |
Ingredient Note:
Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.
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. |
