(Okay, for those who actually care yesterday, the 19th, was actually National Devil’s Food Cake Day. But I love cake, so I don’t care!)
In lieu of Devil’s Food Cake day, here’s a recipe from The Skinny Chef. Make sure you check out their site as well as the recipe below:
1 cups “white” whole wheat flour, plus flour for dusting pan
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 cups dark brown sugar
1 cup low-fat 1% buttermilk
1 cup strong brewed coffee, chilled
1/4 cup vegetable oil
2 egg whites
1 teaspoon vanilla
non-fat cooking spray
- Preheat oven to 350° F. Coat a 9-inch cake or spring-form pan with non-stick spray. Dust with flour; shake off excess. Over a large mixing bowl, sift both types of flour, cocoa powder and baking soda. Set aside.
- In another bowl, whisk the brown sugar, buttermilk, coffee, vegetable oil, eggs, and vanilla. Gradually whisk in the flour mixture until just combined.
- Pour the batter into the pan. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or cool completely before icing with chocolate sour cream icing