EASY CHOCOLATE CAKE

 This chocolate cake is so easy and tastes great without frosting.  You can dust this cake with a tiny sprinkling of powdered sugar or a sprinkling of cocoa powder if you just have to add something!  You can find the recipe to make your own sugar free powdered "sugar" on this blog. This is a repost of a 2013 post. There is now some very good, powdered sugar substitutes on the market. I sometimes add a half cup of chopped walnuts, pecans, or almonds. Nuts are good for diabetics.

3/4 cup plus 2 tablespoons white whole-wheat pastry flour 
1/2 cup Splenda granulated
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk 
1/4 cup packed Splenda brown sugar blend
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee

Preheat oven to 350 degrees.
Coat a 9-inch round or square cake pan with nonstick cooking spray; set aside.

In a large bowl, stirring with a wire whisk, combine the flour, Splenda, cocoa powder, baking powder, baking soda, and salt.  Add the buttermilk, brown sugar blend, egg, canola oil, and vanilla; mix with electric mixer on medium speed for a couple of minutes. 

Pour the hot black coffee into the batter; beat to blend.  This makes a thin batter, do not worry that you left something out!  Pour the batter into the prepared pan.

Bake at 350 degrees approximately 30 minutes until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in the pan on a wire rack for 10 minutes.  Remove from pan to the wire rack to cool completely.

If desired dust the top with the powdered sugar and/or cocoa powder as described above.

This is a great cake to garnish with some fresh berries.

 

 

 File Photo