I’ve been craving a light and airy chocolate cake, and this Chocolate Fudge Snack Cake from Cooking Light actually satisfied my craving. I’m not a big icing fan, so the cake alone was enough for me. It helped use up some buttermilk that was about to expire, and came out fine with regular cocoa (I didn’t have any Dutch process) and whole wheat pastry flour. Be careful not to overbake for the fluffiest results.
2 teaspoons all-purpose flour (I used ground flaxseed instead)
1 cup all-purpose flour
1/2 cup Dutch process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
2 large eggs
2/3 cup fat-free buttermilk
1/2 teaspoon powdered sugar (optional)
1. Preheat oven to 350 degrees.
2. Coat an 8-inch square baking pan with cooking spray; dust with 2 teaspoons flour. Combine flour, cocoa, baking soda, and salt in a small bowl.
3. Beat butter in a large bowl on medium speed until smooth. Add vanilla; beat well. Add granulated sugar, 1/4 cup at a time, beating well after each addition. Beat at medium-high speed 3 minutes. Add eggs, one at a time, beating well after each addition.
4. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
5. Pour batter into prepared pan. Bake at 350 degrees for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake, if desired.