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One-Bowl Chocolate Cake

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One-Bowl Chocolate Cake Empty One-Bowl Chocolate Cake

Post by My1SqueakyShoe on Sun May 10, 2009 5:54 am

One-Bowl Chocolate Cake

Active Time: 25 Minutes
Total Time: 1 Hour 5 Minutes
Yield: 12 servings
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.



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.


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.


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.



Recipe reprinted by permission of ©️ EatingWell Magazine.

Nutrition Facts per Serving
Yield: 12 servings
Calories: 134
Fat. Total: 3g
Protein: 2g

Carbohydrates, Total: 25g
Fat, Saturated: 1g
Fiber: 2g

Cholesterol: 18mg
Sodium: 211mg
% Cal. from Fat: 20%
My1SqueakyShoe
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Posts : 147
Join date : 2009-05-08
Age : 49
Location : McKinney, Texas

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One-Bowl Chocolate Cake Empty Re: One-Bowl Chocolate Cake

Post by Sonshine on Sun May 10, 2009 6:03 am

Keep em coming. LOL
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Age : 61

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