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18 Oh-So-Good Chocolate Dessert Recipes - Shape Magazine

Buttermilk Chocolate Cake

If you dream of the chocolate cake of your childhood, whip up this-just-as-good tasting and better-for-your-body version.

Serves: 16

Cooking spray
2 cups all-purpose flour
1 1/4 cups sugar
5 tablespoons cocoa powder
1 teaspoon baking soda
4 egg whites
1 cup unsweetened applesauce
3/4 cup buttermilk
1 teaspoon vanilla extract

For the frosting:
1/2 cup light butter, softened
3 cups powdered sugar
1/2 cup chopped nuts

1. Preheat oven to 350 degrees. Lightly coat a 9-by-13-inch baking pan with nonstick cooking spray. In a bowl, combine flour, sugar, cocoa powder, and baking soda. Set aside. In a large bowl, using an electric mixer on the highest speed, beat egg whites for 90 seconds. Add applesauce, buttermilk, and vanilla. Beat until smooth. Add half the flour mixture and beat on a low setting until just mixed. Add remaining flour mixture and beat on high for 2 minutes. Transfer batter to the prepared pan. Bake for 35 to 40 minutes, or until toothpick inserted in the center comes out clean and sides of the cake begin to pull away from the pan. Remove from oven and cool completely.
2. To make frosting, beat butter in a small bowl until smooth and fluffy. Add 1/2 cup powdered sugar; beat on low until smooth. Add 1 tablespoon each buttermilk and cocoa powder; beat until smooth. Add half the remaining sugar, buttermilk, and cocoa powder; beat well. Add remaining ingredients and beat until smooth.
3. Spread icing over cooled cake and scatter nuts evenly on top. Slice and serve.

Nutrition score per serving (1/16 cake): 280 calories, 5.8g fat, 59g carbs, 4g protein, 2.5g fiber

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