Need to make this cake this evening...have an abundance of reduced fat sour cream in the fridge and wondering if I could sub it for the buttermilk? This is my first time making this recipe so a bit unsure-I know it is a good sub in many baking recipes but not sure here. Thanks in advance!
Sheila in MD
Eating Well's Died-and-Went-to-Heaven Chocolate 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
* 1 cup confectioners' sugar
* 1/2 teaspoon pure vanilla extract
* 1-2 tablespoons buttermilk, or low-fat milk
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.
Per serving : 222 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 27 mg Cholesterol; 44 g Carbohydrates; 3 g Protein; 2 g Fiber; 340 mg Sodium; 142 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat