One Bowl Chocolate Cake
Yield: 12 servings
Source: "The Eating Well Diabetes Cookbook"
3/4 cup plus 2 Tbsp whole-wheat pastry flour
1/2 cup granulated sugar or 1/4 cup Splenda Sugar Blend for Baking
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk or equivalent buttermilk powder
1/2 cup packed light brown sugar
or 1/4 cup Splenda Sugar Blend for Baking
1 large egg, lightly beaten
2 Tbsp canola oil
1 tsp vanilla extract
1/2 cup hot strong black coffee
Confectioners’ sugar for dusting
Preheat oven to 350 degrees 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 mixing 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.
Nutritional Information Per Serving (1/12 of recipe):
Calories: 134, Fat: 3 g, Cholesterol: 18 mg, Carbohydrate: 25 g,
Protein: 2 g, Fiber: 2 g, Sodium: 211 mg
Diabetic Exchanges: 1-1/2 Other Carbohydrate
Per Serving with Splenda:
1 Carbohydrate Serving, 112 Calories, 17 g Carbohydrate