Died & Went to Heaven Chocolate Cake...3 Pts
Feb 11, 2007 15:34:42 GMT -8
Post by carol on Feb 11, 2007 15:34:42 GMT -8
DIED AND WENT TO HEAVEN CHOCOLATE CAKE MAKEOVER
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder -- + 1 tsp. salt
1 cup Splenda * Granular
1 1/4 cups 1% buttermilk
1 cup packed light brown sugar
1 large egg -- lightly beaten
2 large egg whites -- lightly beaten
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup hot coffee -- black, strong
ICING
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon skim milk -- or more if needed
Preheat oven to 350 degrees F. Lightly spray a 12-cup Bundt pan or a 9x13 inch pan with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.{I just used Pam spray, no flour}
In a large mixing bowl, whisk together flour, Splenda Granular, cocoa powder, baking soda, baking powder and salt.
Add buttermilk, brown sugar, eggs{or 1 egg & 2 whites}, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes.
Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)
Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
Leave in pan if using the 9x13".
To make icing: In a small bowl, whisk together confectioners' sugar,
vanilla and enough of the buttermilk or milk to make a thick but pourable icing.
Set the cake on a serving plate and drizzle the icing over the top.
Makes 16 servings.
WW POINTS:3 per serving with the icing
Per Serving (excluding unknown items): 182 Calories; 3g Fat (13.4% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 192mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.
my old camera is haywire & the date is way wrong!!!
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder -- + 1 tsp. salt
1 cup Splenda * Granular
1 1/4 cups 1% buttermilk
1 cup packed light brown sugar
1 large egg -- lightly beaten
2 large egg whites -- lightly beaten
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup hot coffee -- black, strong
ICING
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon skim milk -- or more if needed
Preheat oven to 350 degrees F. Lightly spray a 12-cup Bundt pan or a 9x13 inch pan with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.{I just used Pam spray, no flour}
In a large mixing bowl, whisk together flour, Splenda Granular, cocoa powder, baking soda, baking powder and salt.
Add buttermilk, brown sugar, eggs{or 1 egg & 2 whites}, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes.
Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)
Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
Leave in pan if using the 9x13".
To make icing: In a small bowl, whisk together confectioners' sugar,
vanilla and enough of the buttermilk or milk to make a thick but pourable icing.
Set the cake on a serving plate and drizzle the icing over the top.
Makes 16 servings.
WW POINTS:3 per serving with the icing
Per Serving (excluding unknown items): 182 Calories; 3g Fat (13.4% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 192mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.
my old camera is haywire & the date is way wrong!!!
