These little lovelies were born out of boredom and a wee bit of frustration. It was Valentine’s Day and I was feeling out of sorts. I needed something to do, something fun and or relaxing. It’s not like I didn’t have things around the house that needed my attention. Dust seems to settle overnight and I swear the hamper is bottomless. However, housework was the last thing I wanted to do and not just because it was Valentine’s Day.
This was one of those times when baking was truly therapy. I needed to bake something. There was a lonely box of Duncan Hines Marble Cake mix that had been in the cabinet for months so I figured what the heck. Now, as much as I love to get jiggy with my layer cakes I didn’t want to go that deep this time with all the frosting swirls and festoons. I decided that the aforementioned cake mix would become a simple pound cake baked in a loaf pan.
After I had filled the pan 2/3 full there was batter leftover. Not enough to save and too much to throw away. Don’t you hate it when that happens? I wanted to use my shiny new ***quick loaf pan so I found a easy and quick recipe. It’s a one bowl chocolate cake that’s semi healthy. And for semi healthy it was pretty good. I didn’t glaze either of the cakes and you know that’s different for me. With all the candy and other sweets in the house we wouldn’t and didn’t miss the extra sugar.
I won’t bore you with the details of the Duncan Hines cake, the recipe is on the side of the box and is pretty standard. The other loaf cake is from Delish.com and that only thing I did differently was to add the little bit of batter left from the DH cake into the bottom of the pan. Also, I used real sugar instead of Splenda. The whole wheat pastry flour gave it a slightly nutty taste and the coffee in it was distinct but not overpowering. I’d make it again in a heartbeat. The cake with the yellow and white towel is the Duncan Hines cake and the one from Delish.com is with the blue towel.
One Bowl Chocolate Cake – Delish.com
3/4 cup(s) whole-wheat pastry flour
2 tablespoon(s) whole-wheat pastry flour, combined with above flour
½ cup(s) sugar, or 1/4 cup Splenda Sugar Blend for Baking\
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup nonfat buttermilk
½ cup packed light brown sugar, or ¼ cup Splenda Sugar Blend for Baking
1 large egg, lightly beaten
2 TBS canola oil
1 tsp vanilla extract
½ cup hot strong black coffee
Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper. Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust with powdered sugar if you like.
***For information about the quick loaf pan check out this link at King Arthur Flour.