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.


Ingredients

Cake
· 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


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


Directions:
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!

Mumzie

For more delicious recipes for this weeks "Foodie Friday"

Thanks Gollum for hosting this event!

10 comments:

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?

Love,
The Hub's !!!!

ButterYum said...

Yumzie, Mumzie!

SavoringTime in the Kitchen said...

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

~Susan

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 @
http://www.eatingwell.com 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!

Mira^_^

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 Eatingwell.com 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