This cake recipe is one of the winners of the Splenda Brown Sugar Blend recipe contest; it was submitted by “PJ L.” of Eden Prairie, Minnesota. I made it this afternoon, and decided it’s a “keeper.” Next time, I’ll add nuts for a change. DH wants frosting, but I put a couple dollops of sugar-free Cool Whip on our slices instead.
Died and Went to Heaven Chocolate Cake
1 3/4 c all-purpose flour
1/2 cups SPLENDA® No Calorie Sweetener, Granulated
1/2 cup SPLENDA® Brown Sugar Blend
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups lowfat buttermilk
1/4 cup vegetable oil
2 large eggs (lightly beaten)
2 teaspoons vanilla extract
1 cup hot strong black coffee (I used hot water with instant espresso powder)
Preheat oven to 350°F. Grease cake pan or bundt with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in a medium bowl.
Combine buttermilk, oil, eggs, vanilla extract, and coffee in a large mixing bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until
Smooth (about 2 minutes). Whisk in coffee. The batter will seem thin, but it’s okay.
Pour batter into cake pan or bundt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Note: I don’t usually have buttermilk in my refrigerator, so I use powdered buttermilk instead. You mix it in with the dry ingredients; and use the equivalent amount of water in the wet ingredients. Another option is to try this: stir 1 tablespoon of vinegar or lemon juice into 1 cup milk; let stand about 10 minutes. This is a common buttermilk substitute.
After I got the cake in the oven, I put some boneless chicken thighs in to marinate. I used a marinade that’s quick and easy, which I call Asian Marinade. It’s not very sweet, but it’s reminiscent of teriyaki.
Asian Chicken Thighs
1 6-oz. can pineapple juice
1/4 c soy sauce
1/2 t grated fresh ginger
1 clove garlic, pressed through garlic press
1/2 t red pepper flakes
4-6 boneless chicken thighs
Marinate chicken 2 hours or longer. Grill outside or on indoor grill.
While I was in North Carolina, I spent an afternoon watching the Food Network with my mother. She’s a Paula Deen fan, and so of course, we had to watch Paula’s Home Cooking. She made some sweet potatoes that I just HAD to copy, though I made one change that lowered the carbs. Paula called them “chips;” I’ll call mine “planks,” a name suggested by Alice when I described them to her this afternoon on the phone.
Sweet Potato Planks
1 large or two small sweet potatoes or yams
2 T butter, melted
1/4 c dry roasted peanuts, chopped (Paula Deen uses honey-roasted peanuts, but I use regular ones)
Earlier in the day, boil the potato in a large pot of water for about 20 minutes. Drain and cool.
Preheat oven to 450˚. Peel cooled potato, and slice into 1/2-inch slices. Spray a baking sheet with butter-flavored cooking spray and place potato slices on baking sheet. Brush with melted butter and sprinkle with chopped peanuts. Bake 15-20 minutes. Serves 2
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