Moist Chocolate Cake  

Monday, January 19, 2009

Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 10 servings

•1 3/4 cups (430 mL) all-purpose flour
•1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
•1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
•3/4 cup (180 mL) cocoa powder
•1 1/2 tsp (7mL) baking powder
•1 1/2 tsp (7mL) baking soda
•1/2 tsp (2 mL) salt
•1 1/4 cups (310 mL) low-fat buttermilk
•1/4 cup (60 mL) vegetable oil
•2 large eggs, lightly beaten
•2 tsp (10 mL) vanilla extract
•1 cup (250 mL) hot strong black coffee

•Preheat oven to 350° F (180° C). Grease cake or bundt pan with non-stick cooking spray, set aside.
•Blend flour, SPLENDA® Granulated, SPLENDA® Brown Sugar Blend, cocoa powder, baking powder, baking soda and salt in large mixing bowl.
•Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
•Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).
•Pour batter into cake or bundt pan.
•Bake for 35 minutes, until an inserted toothpick in centre of cake comes out clean. Let cool in pan for 5 minutes.

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