One Bowl Chocolate Cake

While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple "scratch" cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like.

ELEMENT

• 3/4 cup(s) whole-wheat pastry flour
• 2 tablespoon(s) whole-wheat pastry flour, combined with above flour
• 1/2 cup(s) sugar, or 1/4 cup Splenda Sugar Blend for Baking
• 1/3 cup(s) unsweetened cocoa powder
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1/2 cup(s) nonfat buttermilk
• 1/2 cup(s) packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking
• 1 large egg, lightly beaten
• 2 tablespoon(s) canola oil
• 1 teaspoon(s) vanilla extract
• 1/2 cup(s) hot strong black coffee
• Confectioners' sugar, for dusting

COOKING  GUIDELINES

1. Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
2. Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl.
3. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes.
4. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
5. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes.
6. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely.
7. Dust the top with confectioner's sugar before slicing.