As part of my quest for cakes low in cholesterol and high in flavor, I’ve thought of baking a cake a day for a month. That would be awesome! Problem is, nine times out of ten I’d be the only one eating them. And no matter how healthy they are that would be waaaay too much of a good thing. I’ve thought of taking a slice for myself and sending the rest to a shelter or have my daughter take it to work with her. Got more thinking to do on that one.
In the meantime I found this recipe in Prevention’s Sugar Solution cookbook.
The original recipe called for peanut butter, but I thought Nutella would be a great change of taste. And it is!!!
½ cups whole grain pastry flour
1 cup cake flour
2 tsp baking powder
½ tsp baking soda
½ cup Nutella
½ cup butter
1 cup sugar
2 egg whites
1 TBS vanilla
½ cup mini chocolate chips
1 ½ cup low-fat buttermilk
½ cup powdered sugar
2 TBS Nutella
1 TBS unsweetened cocoa powder
1 tsp vanilla
1 – 1 ½ TBS water
Preheat oven to 350° . Prepare a 10” tube or Bundt pan with non stick spray formulated for baking. Sift together the cake flour, baking powder, baking soda and salt. In a medium bowl add the whole wheat pastry flour and the other dry ingredients and whisk well. I’ve tried sifting whole wheat pastry flour and it’s a tiring experience and some of grains are left behind. We want the grains that’s where the nutrition is.
In another bowl with an electric mixer beat the Nutella and butter for two minutes or until creamy. Medium speed works best. Then add the sugar, egg whites and vanilla and beat for another 4 minutes or until light and fluffy. Don’t skimp on the time, wash the dishes you’ve used to pass the time. Beat in the chocolate chips and low speed just till blended. Turn the speed to low and alternately add the flour and buttermilk, beginning and ending with the flour. Spoon batter into prepared pan.
Bake for about an hour or until the cake tests done. I say about, because everyone’s oven is different. After 50 minutes have passed take a peak without opening the door. If the cake is starting to pull away from the pan, it’s almost done. Cool in the pan on a rack for 10 minutes and then invert onto a serving plate for glazing.
In a small bowl mix all the glaze ingredients together and spoon or brush onto cake.
This cake really tastes good warm. As a matter of fact I think most pound cakes taste good warmed.