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1/2 cup whole-wheat pastry flour (see Ingredient notes)
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1/2 cup all-purpose flour
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1/3 cup sugar or 3 tablespoons
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1/4 cup unsweetened cocoa powder, sifted
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1 1/2 teaspoons baking powder
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2 teaspoons vanilla extract
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3/4 cup semisweet chocolate chips (optional)
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1 1/3 cups hot brewed coffee
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2/3 cup packed light brown sugar or Splenda Granular
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1/4 cup chopped walnuts or pecans, toasted
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Confectioners' sugar for dusting
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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.
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