Ingredients:
- 3/4 cup plus 2 tablespoons whole-wheat pastry flour, (I used 1/2 cup cake flour [white flour sifted 3 times] plus 1/4 cup + 2T wheat flour, sifted together twice)
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup nonfat buttermilk, (or 1/2 cup milk plus 1/2 T lemon juice)
- 1/2 cup packed light brown sugar
- 1 large egg, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/2 cup hot strong black coffee
- Confectioners' sugar, for dusting
- 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, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, 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.
12 servings Active Time: 25 minutes Total Time: 1 hour 5 minutes
Per serving: 139 calories; 3 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 2 g fiber; 212 mg sodium; 60 mg potassium.
*I averaged mine out at 105 calories a serving, by having it sliced into 16 pieces instead of 12.
No comments:
Post a Comment