Buttermilk Chocolate-Hazelnut Cake

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* Exported from MasterCook *

 

Buttermilk Chocolate-Hazelnut Cake

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 33

Serving Size : 9 Preparation Time :0:00

Categories : Cakes And Frostings

 

Amount Measure Ingredient -- Preparation Method

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1 cup buttermilk

1/3 cup prune butter -- (see Note)

2 egg whites

1 teaspoon vanilla extract

1 cup light brown sugar

1 cup whole wheat pastry flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup finely chopped hazelnuts

 

Makes 1 9-inch cake. 9 servings

 

Despite its rich taste, this cake's sinful qualities are minimized by using

prune butter in place of oil, egg whites instead of whole eggs, and cocoa

powder instead of baking chocolate. Buttermilk, which is quite low in fat,

makes for a wonderfully tender crumb.

 

Preheat the oven to 350 degrees.

 

Combine the first 5 ingredients in a mixing bowl and beat together with an

electric mixer. Combine the remaining ingredients except the hazelnuts in

another bowl. Sprinkle into the wet mixture a bit at a time and beat in

with the mixer until velvety smooth.

 

Lightly oil a 9-inch round or square cake pan. Sprinkle the bottom with

flour. Pour in half of the batter, then sprinkle it evenly with half of

the hazelnuts. Pour in the remaining batter and top with the remaining

hazelnuts. Bake for 25 to 30 minutes, or until a knife inserted into the

center tests clean. Cool in the pan, then cut into squares or wedges to serve.

 

Note: Prune butter, a wonderful substitute for fats or oils in baking, is

available in the jam and jelly section of most supermarkets.

 

Calories: 230, Carbohydrate: 38 g, Total fat: 6 g, Cholesterol: 1 g,

Protein: 6 g, Sodium: 98 mg

 

 

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