1¼ c.
granulated sugar 2 tsp baking powder ½ tsp. baking soda ½ tsp. salt ½ c. unsweetened cocoa powder 1 oz bittersweet or semisweet chocolate, finely chopped 1/2 c boiling water 1 c low-fat buttermilk 1/3 c canola oil 1 large egg 1 large egg white 1 tsp vanilla extract 3/4 c mini semisweet chocolate chips Instructions Preheat oven to 325 F. Grease a 10-cup bundt pan. Set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, add cocoa powder and chopped chocolate. Pour boiling water over chocolate/cocoa powder mixture, and stir until combined and chocolate has melted. Stir in buttermilk, oil, egg, egg white, and vanilla extract. Add chocolate/buttermilk mixture to flour mixture, and stir to combine. Stir in chocolate chips. Pour batter into pan. Bake for 35-45 minutes, or until a wooden toothpick inserted in the middle comes out clean. Do not overbake. Let cool in pan for 10 minutes. Invert onto cooling rack to finish cooling to room temperature. Notes Points Plus Value - 4 3.5.3208 Adapted from Weight Watchers New Complete Cookbook (affiliate link).
Bundtcakes, sure. ChocolateButtermilkCake w/ Cream Cheese Frosting. This year, I knew I wanted to bake a chocolatecake as I discovered that I am a chocolatecake fan, but only if the cake is actually good
Drag a butter knife through the cheesecake filling to swirl some chocolate batter into the cheesecake filling being careful not to let the cheesecake filling touch the side of the pan
The pudding added a richness that I have never achieved before with a chocolatecakerecipe. It looked rich and moist, but best of all the recipe was easy
Recipe type. A moist and delicious chocolatecake made with buttermilk and cocoa powder and topped with a homemade chocolate frosting that’s plenty sweet
Add about one-third of the flour mixture and half of the buttermilk. Make the cake. Add another one-third of the flour mixture and the remaining buttermilk
To make this cake, I used this great chocolatecakerecipe I created for AustralianFood. com and adapted this salted caramel sauce recipe by Nigella Lawson for Stylist Magazine
And be sure to click over to KitchenAid’s blog, The Kitchenthusiast, for the full recipe and step-by-step tutorial for this scrummy chocolate peppermint bundtcake
To this mixture,add the whisked eggs,buttermilk and vanilla essence. For the Cake. Once the cake has cooled, mix all the icing ingredients together until smooth and creamy
The giveaway is after the recipe, instructions are below. about this amazing triple chocolatecake. So moist, such good chocolate and rich and just mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
alternatively, you can make three regular-sized cakes out of this recipe. Though this recipe is heavily adapted (because I’m super lazy), I originally found it on Matkonation… and it is my TENTH brand-new-to-me dessert recipe I’ve made since March
On low speed, slowly add the buttermilk and the vanilla. Place the chocolate chips in a medium bowl. Pour the glaze over the Bundtcake, using a spatula or spoon to push the glaze down the sides and center of the cake
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