It’s my party

Hi all,

I must be getting old…I completely forgot to post yesterday. I was on vacation the week of August 17. We had fun. I would like to point out that sailing IS, after all, categorized as a sport, so I did manage to serendipitously work in some fitness. It was like spending a week sitting on a Theraball.

theraball4

I wasn’t so concerned about counting calories or walking 3-4 kms per day, but I didn’t gain any weight, so things must have balanced themselves out.

Finally, today is my 49^th birthday. As my gift to you, I will share a recipe for sinfully delicious chocolate cake. My modifications to this recipe: I don’t add any salt; I substitute ½ all purpose flour and ½ whole wheat flour; and, I add 1tsp of lemon juice to milk to “sour” it if I forgot to get buttermilk in the groceries. A piece of this cake shouldn’t throw a big wrench into your healthy eating plans:

EatingWell’s Died-and-Went-to-Heaven Chocolate Cake

This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its 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

Calories: 222

Carbohydrates: 44g

Fat: 5g

Saturated Fat: 1g

Monounsaturated Fat: 3g

Protein: 3g

Cholesterol: 27mg

Dietary Fiber: 2g

Potassium: 142mg

Sodium: 340mg

Til next time

{ 2 comments }

Dolly 09.01.09 at 11:24 am: Wow, this sounds awesome Patti! I think your modification using some whole wheat flour is a great idea. (and probably something I should think about anytime I’m called to use plain white flour) Will definitely need to try this recipe soon!
Patti Parker 09.01.09 at 3:32 pm: I add 1/2 whole wheat flour to all my baking with no ill effect. I also leave out the salt.

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