Friday, July 31, 2009

Went-to-Heaven Chocolate Cake - Foodie Friday

It's Foodie Friday!

Went-to-Heaven Chocolate Cake

Well, I tried this cake last night and it was a hit with the Hubs. We are both trying to take off a few pounds, and both love chocolate.

Yes, another bundt cake, but this one is

Low Calorie -Low Sodium -Low Sat Fat- Heart Healthy

I used Hersey's Cocoa because that's what I have in my pantry, but the recipe calls for
Dutch-process cocoa because of it's deep chocolate flavor.


· 1 3/4 cups all-purpose white flour
· 1 cup white sugar
· 3/4 cup unsweetened Dutch-process cocoa powder
· 1 1/2 teaspoons baking soda
· 1 1/2 teaspoons baking powder
· 1 teaspoon salt
· 1 1/4 cups buttermilk
· 1 cup packed light brown sugar
· 2 large eggs, lightly beaten
· 1/4 cup canola oil
· 2 teaspoon pure vanilla extract
· 1 cup hot strong black coffee

· 1 cup confectioners' sugar
· 1/2 teaspoon pure vanilla extract
· 1-2 tablespoons buttermilk, or low-fat milk

1. Preheat oven to 350°F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
2. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, 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.)
3. Pour the batter into the prepared pan. Bake for 45 to 55 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.
4. 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.

Nutrition Information
Per serving / Makes 16
Calories: 222
Carbohydrates: 44g
Fat: 5g
Saturated Fat: 1g
Monounsaturated Fat: 3g
Protein: 3g
Cholesterol: 27mg
Dietary Fiber: 2g
Potassium: 142mg Sodium: 340mg

Weight Watcher Points: 4

From "Eating Well" were Good Taste meets Good Health

Love that Chocolate Cake!


For more delicious recipes for this weeks "Foodie Friday"

Thanks Gollum for hosting this event!


Barb~Bella Vista said...

Hi Mumzie, you are a bad girl for showing this wonderful cake but I am glad you did. Ha. Oh...I have to try this. YUMMO!!!!

I wanted you to know that I love pumpkins also. They are truly one of my favorite things in this world.

Anonymous said...

You can never get enough chocolate!!!

Very good for a low fat, low everything chocolate cake.

Can I have some with frosting tonight?

The Hub's !!!!

ButterYum said...

Yumzie, Mumzie!

SavoringTime in the Kitchen said...

Sounds too good to be true. Mumzie! A must try - thank you!


Miss Jean said...

Did you save me a piece? I wish it was low fat and low sugar so Sweety could eat it, too. Happy baking.

Sue said...

Hey Miss Mumzie- Now you went and did it- a better chocolate cake for me! And then pretty bathing salts to bathe in. Like I need more projects... LOL hugs, Sue

Anonymous said...

Hi Mumzie, I just wanted to know what is the best way to serve this yummy cake? Should I refrigirate it first or serve it as is? And how long is the shelf life if I'm not gonna put in frige? Looking forward for your reply. Thanks & God bless....

Mumzie said...

Hi Anonymous 3/31/10...I can honestly say that this cake dosen't last long at our house, so not sure about the shelf life. I did put it in the frig though and it tasted just fine. The recipe is from Eating Well @ Thanks for stopping by...Mumzie

Anonymous said...

Hi Mumzie!
I tried baking this yummy cake twice and so far it's not a success.
I'm kind of confuse on using the buttermilk. When the recipe calls for 1 1/4 cups of buttermilk is it liquid or powder. I bought Saco cultured buttermilk blend. Thank you so much ahd hope to here from you soon... God bless!


Mumzie said...

Hi Mira,
Sorry you are having a problem with the cake. I use the cultured buttermilk (liquid)from the dairy section at the grocery store. The recipe is from and has good reviews. I've never had a problem with the cake not turning out. I double checked to make sure of no typos and the recipe is correct. Make sure you are using light brown sugar, otherwise I don't know. Yvonne