ROTD ~ And today is.... (Chocoholics skip this one!)
NATIONAL CHOCOLATE CAKE DAY! Ouch...
OK, confession time, I indulged last night at the banquet and ATE a little Chocolate Mint Truffle. We have a new place in town called "The Chocolate Works" that did a little marketing and had one in these cute little boxes at every seat. I'm not a dessert/sweets person, but that I couldn't resist... especially during that BORING speaker! I'll have to swim extra hard this morning cause it probably had a MILLION calories in it, but DAMN, it was good. The lady that made them did tell me there was no sugar in the "healthy" dark chocolate. LOL
OK, now to Chocolate Cake!
How about just a Chocolate CUPCAKE?
This sounds great... but don't make them a habit!
Chocolate-Chocolate Cupcakes
Serves: 18
Preparation Time: 15 Minutes
Cooking Time: 22 Minutes
1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 180 | Calories from Fat 80 | Protein 2g | Fat 9g (sat 5g) | Carbohydrate 21g | Fiber 1g | Cholesterol 45mg | Sodium 160mg | Sugar 11g
Smooth Chocolate Frosting
1 cup SPLENDA® Sugar Blend for Baking
1/3 cup all-purpose flour
3/4 cup 2% reduced-fat milk
2 (1 ounce) squares unsweetened chocolate, chopped
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 190 | Calories from Fat 100 | Protein 1g | Fat 11g (sat 6g) | Carbohydrate 21g | Fiber 1g | Cholesterol 20mg | Sodium 85mg | Sugar 17g
There are other chocolate frosting recipes at www.Splenda.com, but this one had the best reviews.
How about just a Chocolate CUPCAKE?
This sounds great... but don't make them a habit!
Chocolate-Chocolate Cupcakes
Serves: 18
Preparation Time: 15 Minutes
Cooking Time: 22 Minutes
1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
| 1 | Preheat oven to 350 degrees F. |
| 2 | Combine cocoa and boiling water, whisking until blended. Set aside. |
| 3 | Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering). |
| 4 | Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. |
| 5 | Spoon batter into paper lined muffin tins. |
| 6 | Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting. |
| 1 | Combine SPLENDA® Sugar Blend for Baking, flour, and milk in a saucepan, stirring until smooth. Add chocolate. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; reduce heat and cook over low heat until mixture thickens and is pudding-like in consistency (about 5 minutes). Remove from heat and stir in butter. |
| 2 | Place saucepan in a bowl of ice water. Stir mixture occasionally, until mixture cools and begins to thicken (about 20 minutes). Stir in vanilla. Spread on cupcakes. |
There are other chocolate frosting recipes at www.Splenda.com, but this one had the best reviews.
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