"While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like...."
INGREDIENTS
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3/4 cup plus 2 tablespoons whole-wheat pastry flour
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1/2 cup sugar or 1/4 cup
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1/3 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes)
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1/2 cup packed light brown sugar or 1/4 cup Splenda sugar Blend for Baking (see Ingredient notes)
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1 large egg, lightly beaten
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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1/2 cup hot strong black coffee
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Confectioners' sugar for dusting
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Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Sp