Chocolate Cake

So last night I was sitting around craving sweets. I thought about trying out the "Deep Dark Chocolate Cake" from Cook Yourself Thin but didn't have the almonds or beets on hand to make that particular recipe so I decided to scour my cookbooks to see what I could make without going grocery shopping.

I found a Weight Watchers recipe for "Chocolate Layer Cake" that called for raspberry jam/jelly to act as the frosting. Only I don't have round pans on-hand to make a layer cake so I decided I'd tweek the recipe a slight bit and just make a regular sheet cake without the fruit which left the cake measuring at 2 points per square.

1 cup + 2 tbsp ap flour

1/3 cup unsweetened cocoa powder

1 tsp instant-coffee granules

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/4 cup + 2 tbsp granulated sugar

1 egg

2 tbsp unsalted butter, softened

1 tsp vanilla extract

4 tbsp dry buttermilk

1 cup water

1/3 tbsp powdered sugar

1. Preheat the oven to 350; spray baking pan with nonstick spray.

2. In sm bowl, combine the flour, cocoa, powder, coffee granules, baking powder, baking soda, and salt.

3. In a measuring cup mix the dry buttermilk powder with water.

4. In a med bowl, with an electric mixer on high speed, cream the granulated sugar and butter; add the egg and vanilla, beating until smooth. Gradually beat in the flour mixture alternating with the buttermilk, until batter is smooth. Pour into baking pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean (15 minutes was enough in my oven in Denver).

5. Cool completely. Sprinkle powdered sugar over the top of the cake using a fine mesh strainer. Cut cake into 12 squares.

My cake looked and tasted really nice until I covered it before going to bed. When I woke up the powdered sugar had completely absorbed into the cake so it looks like an undecorated cake. However, it still tasted like a nice light cake. Next time, I'd probably add about a tablespoon of the instant coffee to deepen flavor.