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3/4 cup plus 2 tablespoons whole-wheat pastry flour
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1/3 cup unsweetened cocoa powder
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1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes)
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1/2 cup packed light brown sugar or 1/4 cup Splenda sugar Blend for Baking (see Ingredient notes)
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1 large egg, lightly beaten
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1 teaspoon vanilla extract
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1/2 cup hot strong black coffee
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Confectioners' sugar for dusting
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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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