Mocha-hazelnut Cake
From princesa9580 16 years ago
- 20-25 minutes to make
- Serves 16
My son is greatly affected by what he eats. SO we have become healthy foodies and watch our sugar. This is a great low sugar recipe that lets you feel like you are splurging. (Don't be fooled, I still have some tasty's in my goddy bag, just eat less of them and more veggies)
Ingredients
- 3/4 cup margarine shopping list
- 1 cup SPLENDA® No Calorie Sweetener, Granulated shopping list
- 1/2 cup nonfat dry milk powder shopping list
- 1/4 cup firmly packed light brown sugar shopping list
- 6 (1 ounce) squares semi-sweet baking chocolate, melted, cooled slightly shopping list
- 3 eggs shopping list
- 2 1/2 cups flour, divided shopping list
- 2 teaspoons baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 3/4 cups brewed hazelnut Cream coffee, cooled shopping list
How to make it
- Preheat oven to 350 degrees F.
- Beat margarine, SPLENDA® Granulated Sweetener, dry milk powder and brown sugar in large bowl with electric mixer on medium-high speed for 2 minutes or until light and fluffy.
- Blend in chocolate. Add eggs, one at a time, beating with electric mixer on low speed after each addition until well blended.
- Add 1/2 cup of the flour, the baking soda and salt; mix well. Add remaining 2 cups flour alternately with the coffee, beating until well blended after each addition.
- Pour evenly into two greased and floured 9-inch round layer pans.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean.
- Cool 10 min.; remove from pans to wire racks. Cool completely.
- Fill and frost with Mocha-Hazelnut Cream Cheese Frosting with SPLENDA® Granulated Sweetener. Store in refrigerator.
- You can substitute any kind of coffee and also skip the frosting and place in a bunt pan to meet your foodie needs!
People Who Like This Dish 3
- jo_jo_ba Oshawa, CA
- clbacon Birmingham, AL
- princesa9580 *******, DE
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