From: Prevention
Canola oil and applesauce, rather than a stick of butter, are smart swaps that still keep cake moist. And opting for the deep flavor of antioxidant-rich cocoa powder and a butter-blend spread allows you to cut back on the chocolate and sugary frosting without sacrificing taste. When you crunch the numbers, our solution has 39% fewer calories, 33% more fiber, 50% less sat fat, and 62% less sugar.
So here's to having your cake and seconds, too!
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Chocolate Buttermilk Cake
Work time: 25 minutes
Total time: 1 hour + cooling time
Servings: 12
Ingredients:
Cake
3 oz unsweetened chocolate1 c water
3/4 c granulated sugar
1/3 c canola oil
1/3 c unsweetened applesauce
1 lg egg
1 tsp vanilla extract
1/2 c 1% buttermilk
1 tsp baking soda
1 c all-purpose flour
1/2 c unsweetened cocoa
Powder
1/4 c whole wheat flour
Pinch of salt
Frosting
1 tsp instant coffee or espresso powder1 Tbsp hot water
1 stick (4 oz) 50-50 butter-blend spread (we used Smart Balance)
1 1/2 c confectioners' sugar
2 tsp unsweetened cocoa powder
1 tsp vanilla extract
1. HEAT oven to 350°F. Lightly oil an 8" x 8" baking pan or dish.
2. PREPARE cake: Melt chocolate into water in medium saucepan over medium-low heat. Cool to lukewarm. Add granulated sugar, oil, applesauce, egg, and vanilla extract and beat with whisk until smooth. Measure buttermilk into a cup and stir in baking soda. Set aside.
3. WHISK together all-purpose flour, cocoa, whole wheat flour, and salt in large bowl until thoroughly blended. Add chocolate mixture and buttermilk. Whisk again.
4. POUR batter into prepared pan and bake 35 minutes or until wooden pick inserted in center comes out clean. Cool to room temperature.
5. MAKE frosting: Dissolve coffee powder in hot water in medium bowl. Add spread, confectioners' sugar, cocoa, and vanilla extract and beat with electric mixer, scraping sides of bowl with spatula, until thoroughly blended. Spread on cooled cake.
