No-Regrets Chocolate Snacking Cake
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- nonstick cooking spray
- 1 3⁄4 cups flour
- 1 3⁄4 cups packed light brown sugar
- 3⁄4 cup cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 1⁄4 cups reduced-fat buttermilk
- 3 large egg whites
- 4 tablespoons light margarine, melted
- 1 1⁄2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon confectioners' sugar
directions
- Preheat oven to 350°F Lightly coat a 9-by-12-inch baking pan with cooking spray.
- In a large bowl, combine next 6 ingredients (flour through salt). Mix well with a fork to break up brown sugar. Set aside.
- In a large mixing bowl, combine buttermilk, egg whites, melted margarine and vanilla. Mix on low speed until blended.
- Gradually beat in boiling water.
- Then slowly add flour mixture and, again, mix on low speed until blended.
- Pour batter into prepared pan and bake 25 minutes, or until a toothpick inserted in center comes out clean.
- Cool cake in pan on a wire rack.
- Sift confectioners' sugar over top just before slicing.
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Reviews
-
Oh My, this was soooo moist and chocolatey. I have to admit I wasn't expecting that from a "light" cake. I followed the recipe exactly as written with the exception of replacing 1 C. flour with 1 C. whole wheat flour and adding 1/2 t. ground cinnamon to the batter. I used Hershey's Special Dark Cocoa. I have had much fattier cakes that were not nearly as tender. I was skeptical when I saw how thin the batter was when I poured it into the pan, but it baked in exactly 25 minutes to cakey perfection! This recipe is a keeper!
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I liked the texture of the cake. I replaced 1 cup of brown sugar with Splenda. Instead of butter I used 2 TBSP each plain yogurt and Canola (Omega 3). I added a 1/4 C more Cocoa and 1/2 tsp more vanilla. I also replaced the 3 large eggs white with 3/4 C of egg white. I think next time I will reduce the Splenda to 1/2 cup
Tweaks
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I liked the texture of the cake. I replaced 1 cup of brown sugar with Splenda. Instead of butter I used 2 TBSP each plain yogurt and Canola (Omega 3). I added a 1/4 C more Cocoa and 1/2 tsp more vanilla. I also replaced the 3 large eggs white with 3/4 C of egg white. I think next time I will reduce the Splenda to 1/2 cup
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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