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2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups Whey Low granular (or sugar, if you prefer)
1 cup oil
1 1/2 cups hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract
Peheat oven to 350 degrees. Coat a 9Ă—13 or two 8-inch rounds with vegetable cooking spray.
Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar sub, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.
Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.
Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist. Makes 20 servings.
Per Serving (with Nature Sweet): 230 Cal; 5g Protein; 13g Tot Fat; 24g Carb; 2g Fiber; 1g Sugar; 262 mg Sodium