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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 200.0
  • Total Fat: 4.9 g
  • Cholesterol: 27.2 mg
  • Sodium: 321.4 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Chocolate Cake - one bowl calories by ingredient
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Chocolate Cake - one bowl

Submitted by: CMMEIER

Introduction

This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour. This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.
Number of Servings: 8

Ingredients

    * 1/4 cup white flour
    * 1/2 cup whole wheat flour
    * 1/2 cup granulated sugar
    * 1/3 cup unsweetened cocoa powder
    * 1 teaspoon baking powder
    * 1 teaspoon baking soda
    * 1/4 teaspoon salt
    * 1/2 cup nonfat buttermilk, (see Tip)
    * 1/2 cup packed light brown sugar
    * 1 large egg, lightly beaten
    * 2 tablespoons canola oil
    * 1 teaspoon vanilla extract
    * 1/2 cup hot strong black coffee
    * Confectioners' sugar, for dusting

Directions

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, 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.
3. 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.


Number of Servings: 8

Recipe submitted by SparkPeople user CMMEIER.






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