Chocolate Chip Ricotta Scones

Chocolate Chip Ricotta Scones

Here we are back to breakfast.  My daughter got sick of the banana bread that I made every week for the past month.  The good news is that I finally used up the huge bag of frozen bananas we had in the freezer.  So of course I got the question on Sunday morning, “What am I going to eat for breakfast this week?”  I guess cereal was not the answer she was looking for.  Why is it that they can listen to the same song over and over again, but they get sick of my wonderful banana bread after a month?

To digress just for a moment, for some reason as I was looking at these beautiful scones typing away, the song Waltzing Matilda came into my head.  Why?  I have no idea how my mind works sometimes.  But nevertheless, it did.  I started singing the song, and asked my husband if he remembered it – of course he did.  We only listened to it about 100,000 times – it was on a Dan Zanes album that the girls absolutely loved when they were little.  And if you have small kids, you know that when they enjoy a song in the car – you keep playing it.  When I Binged it – the first YouTube video that was listed was by Slim Dusty.  Wow.  What a blast from the past.  My husband and I were in the office singing at the top of our lungs – of course intriguing my older daughter who was trying to finish up her homework, and all of a sudden the three of us were in the office having a little sing-a-long.  Gotta love that song…

Back to the scones – so needless to say, cereal was not going to cut it – fortunately Cooking Light came to the rescue – with some very interesting looking scones.  I adapted them to fit my daughter’s tastes – which of course has to include some chocolate.  These scones were soft and flakey and absolutely delicious.  She actually rationed them out so they lasted the entire week.  Just 30 seconds in the microwave was all they needed in the morning, and they were as fresh as can be.  Let’s see how many weeks in a row she can eat these – surely not as long as Waltzing Matilda – but maybe longer than banana bread?

Ingredients

  • 1 cup part-skim ricotta cheese (such as Calabro)
  • 1/4 cup packed brown sugar, divided
  • 1 teaspoon vanilla extract
  • 1/3 cup plus 1 tablespoon fat-free buttermilk, divided
  • 2 tablespoons canola oil
  • 4.5 ounces whole-grain pastry flour (about 1 cup)
  • 3.4 ounces unbleached all-purpose flour (about 3/4 cup)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, diced
  • 1/2 cup chocolate chips
  • 1 large egg, lightly beaten
  • 1 tablespoon turbinado sugar

Preparation

Preheat oven to 425°.

Combine ricotta cheese, 1 tablespoon sugar, and vanilla in a medium bowl. Reserve 1/2 cup of the ricotta mixture. Add 1/3 cup buttermilk and canola oil to remaining ricotta mixture, stirring until smooth.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, remaining 3 tablespoons sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add chocolate chips; toss. Add buttermilk mixture; stir just until combined.

Turn dough onto a counter lighted dusted with flour.  Pat into a 1 inch thick circle, and then cut into eight wedges shaped pieces. Combine egg and remaining 1 tablespoon buttermilk, stirring with a whisk. Gently brush top and sides of dough with egg mixture. Sprinkle with turbinado sugar.

Bake at 425° for 15 to 16 minutes or until golden. Remove from pan; cool slightly on a wire rack. Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy. Serve with warm scones if you would like.

For a printer-friendly version of this recipe, please click here:  Chocolate Chip Ricotta Scones

Chocolate Cake with Cream Cheese Frosting

Chocolate Cake with Cream Cheese Frosting 2

It is not often that I get to go all out on desserts.  Mostly it is when I am baking for others – which hasn’t happen very much lately.  Maybe because we are just so darn busy??  Yes, I think that is exactly it.  Combine that with the fact that we have even been too busy to go to book club, and my baking has definitely suffered.  Now, one would say that is a good thing, but in our house, I think the girls were starting to get discouraged.  Cookies for lunch is one thing, but a real dessert is something else.  There is also something to be said for a multi-layer cake.  It somehow gives you the impression that you are getting more dessert than usual.  Two pieces of cake instead of one – and yes, since it is hard to cut very small pieces of a tall cake – that is exactly what happens.

So last week we actually able to make it to book club, and I happened to see the email asking people what they wanted to bring rather quickly – so the stars aligned for me to make that double layer cake the girls had been eyeing for months in my recipe stack.  This was one that I found in Cooking Light – but it was in their favorites edition.  Well, are you surprised?  Chocolate cake with cream cheese frosting?  What could be better?  Even if you screw up on the cake, the frosting is so over the top delicious, it can hide any disasters that might happen.

The cake was slightly dry, but as I mentioned, the cream cheese frosting covered that up completely.  This was no ordinary cream cheese frosting either – it had a cup of marshmallow cream – which made it even fluffier.  Of course there was a little left over after I frosted it, and I just couldn’t help myself.  I swear, I would be fine if someone just served me a bowl of cream cheese frosting for dessert…  I also gave a spoon to my younger daughter, who basically devoured it in a matter of seconds.  So here’s to double layer cakes…which offer you double the pleasure – particularly when it has a cream cheese frosting on top!

Ingredients

Cake:

  • 1/4 cup Dutch process cocoa
  • 1/3 cup boiling water
  • 1 1/2 ounces bittersweet chocolate, finely chopped
  • 6.7 ounces cake flour (about 1 2/3 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 2/3 cup nonfat buttermilk
  • 1/3 cup canola oil
  • 3  large egg whites
  • 1/4 teaspoon cream of tartar
  • Baking spray with flour (such as Baker’s Joy)

Frosting:

  • 3/4 cup (6 ounces) cream cheese, softened
  • 1  (8-ounce) package 1/3-less-fat cream cheese, softened
  • 2 tablespoons cake flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups powdered sugar
  • 1 cup marshmallow cream

Preparation

Preheat oven to 350°.

To prepare cake, combine first 3 ingredients in a small bowl; let stand 1 minute. Stir until smooth; set aside.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt in a bowl, stirring with a whisk. Place granulated sugar, buttermilk, and oil in a large bowl; beat with a mixer at low speed until blended. Add chocolate mixture; beat at low speed 1 minute. Add flour mixture; beat at low speed just until combined.

Combine egg whites and cream of tartar in a medium bowl. Using clean, dry beaters, beat egg white mixture with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-third of egg white mixture into chocolate mixture. Fold in remaining egg white mixture. Divide the batter evenly between 2 (8-inch) round metal cake pans coated with baking spray. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pans on a wire rack. Remove cake from pans, and cool completely on wire rack.

To prepare frosting, place cream cheeses, 2 tablespoons flour, vanilla, and 1/8 teaspoon salt in a large bowl. Beat with a mixer at medium speed for 2 minutes or until smooth. Add powdered sugar; beat 1 minute or until well combined. Gently stir in marshmallow cream just until combined.

Place 1 cake layer on a plate; spread with 1 cup frosting, leaving a 1/2-inch border around edge. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate the cake until ready to serve.

For a printer-friendly version of this recipe, please click here:  Chocolate Cake with Cream Cheese Frosting

Mocha Cake with Fluffy Frosting

Mocha Cake with Fluffy Frosting

I have a little bit of a split personality when it comes to following recipes.  I am either all in, or not at all.  For the most part when it comes to baking, I follow the recipe completely – unless I really know what I am getting myself into, and feel completely comfortable with the substitutions.  For example, I am pretty confident now in my ability to substitute coconut milk for milk in pretty much any cake.  When it comes to cooking, there are no rules – and I am always making little changes here and there.

It was time to get back into my dairy-free baking mode – and what better to do that with than a chocolate cake.  My husband’s favorite dessert is a big chocolate cake – and it had been a while since I had made one.  I found this recipe in Cooking Light – and for some reason the title really got me.  Who doesn’t love fluffy frosting?  If you know me at all, I am not a frosting person – unless it has cream cheese in it – or it is marshmallow.  I read the ingredients, and this was neither – but I couldn’t get past the fluffy frosting.

The recipe – which I copied exactly below – called for a 9×13 pan.  Ordinarily I wouldn’t have thought twice, but for some reason I thought that a double layer cake might be even better.  We were having friends for dinner, and I figured it would be nicer to serve – so I found the 8″ round cake pans.  It didn’t hit me until I was making the frosting – of course, there is no way this can be a double layer cake.  This truly is FLUFFY FROSTING that will just sink if I layer another cake on top.  Duh.  So I ended up freezing one of the cakes, and just using the other and mounding the frosting on top. Of course that didn’t impact the taste what so ever – this cake was as moist as can be – and the fluffy frosting was like biting into a cloud.  I drizzled some caramel on top that I had brought back from Paris, and boy was this delicious.  Maybe my way was the right way – now I have another one in the freezer just waiting for an opportunity to pile some clouds on top…a little slice of heaven.

Cooking Light

Ingredients

Cake:

  • 9 ounces unbleached all-purpose flour (about 2 cups)
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 3/4 cup unsweetened cocoa
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup canola mayonnaise (such as Hellmann’s)
  • 3 tablespoons canola oil
  • 1 cup hot strong brewed coffee
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • Cooking spray

Topping:

  • 9 tablespoons sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 6 large egg whites
  • 1/3 cup light chocolate syrup

Preparation

Preheat oven to 350°.

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate chips; pour batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare meringue, combine 9 tablespoons sugar and next 3 ingredients in the top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150°, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form. Spread meringue over cake. Store cake, loosely covered, in refrigerator. Drizzle each serving with 1 teaspoon chocolate syrup.

For a printer-friendly version of this recipe, please click here:  Mocha Cake with Fluffy Frosting

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

My grandmother was 100% goodness.  There is really no other way to describe her.  She was beautiful – no stunning; she was quiet yet always had something to say; she was very strong, although she didn’t have a lot of will power when it came to sweets – which always cracked me up.  I spent a lot of time with my grandmother, and I always enjoyed it – in fact, I longed to be at her house with her.  She offered me advice from time to time, but like a good grandmother, mostly she just loved and supported me unconditionally.  In my life, she was a strong force of stability.

I have so many good memories over the years – her calming voice, her endless love of flowers (which I did not inherit), watching her play bridge with her friends or having a glass of Scotch before dinner, spending endless days at the beach then having her get the aloe plant for my very red body – it goes on and on.  She was a great traveler – and was very adventurous.  When most of her friends were spending their winters in Florida, she and my grandfather would go to Portugal.  About 12 years ago she wanted to go to Alaska, so I told her I would go with her.  We had a great week together and even went on some fun excursions – she was over 80 at the time, but that didn’t stop her.  She was incredibly active most of her life – and it inspired me.  I remember that my goal when I was younger was just to be able to keep up with her.  I remember the day when I started walking faster than her, and it made me sad.  When my daughters were born, she came out to Seattle to help – again, she was over 80 at the time.  The girls loved her – and she loved them.  I can still see her smile as she stared at them – even just watching them eat made her happy.

Sweets were just about her only vice that I knew of – my grandfather died when I was in high school – and he was diabetic.  She hid just about anything with sugar from him – and after he passed away, she was free to eat what she wanted.  I never saw her go nuts, but she would tell me stories about how she couldn’t keep ice-cream in the freezer because she would eat it all.  She always kept baked goods in the freezer just in case she happened to entertain – and she would wrap them tightly and in multiple layers – just another way to make it difficult for her to indulge.  She was never overweight – so I had a hard time believing she really had a problem – which made it somewhat funny to think about.

This year for my younger daughter’s birthday (which was on Thanksgiving), she had a very specific request – Red Velvet Whoopie Pies.  She loves her cream cheese frosting – and she wanted to make it clear that this dessert was all birthday and not about Thanksgiving.  She loved helping me find a good recipe on Annie’s Eats.  I remember telling my grandmother on the phone what I was going to make for her birthday, and she wasn’t quite sure what I was talking about – once I explained them to her – she told me they sounded delicious. I know she would have loved them – but what she would have loved more was watching my daughter devour hers.

When I saw my grandmother this summer, I remember I gave her an extra big hug when I said goodbye.  For some reason I knew it might be the last time.  Unfortunately I was right, but she was ready to go.  All I could think of when I hugged her frail body is that she will always be 100% goodness.

Ingredients

For the cookies:

  • 2 cups all-purpose flour
  • 2 tbsp. cocoa powder
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ cup buttermilk, at room temperature
  • 1 oz. red food coloring

For the frosting:

  • 8 oz. cream cheese
  • 5 tbsp. unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • 2½ cups confectioners’ sugar, sifted

Preparation

Preheat the oven to 375˚ F.  Using a circular template (biscuit cutter), trace evenly spaced circles onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.  Blend in the vanilla.  With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat.  Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip.  Pipe the batter onto the parchment paper using the heart tracings as a guide.  Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.  Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter.  Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  Pair the cookies up by shape and size.  Flip one cookie of each pair over so that the flat side is facing up.  Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear.  Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.  To store, refrigerate in an airtight container.

For a printer-friendly version of this recipe, please click here:  Red Velvet Whoopie Pies

Eggnog Coffee Cake

Eggnog Coffee Cake

Change can be hard – real hard.  I live a very different life at work and at home.  At work there is chaos constantly – and I love every minute of it.  I long for change at work – for things to be shaken up, and to try and put the pieces back together again – like a big puzzle.  If things stay static for too long, I get a little antsy.  At home, it is a completely different ball game.

I think one of the reasons why I can deal with such chaos at work, is because things are pretty stable at home.  Well, most of the time.  Tonight I attended a meeting at the new school my daughter will attend next year.  This is going to be the 5th school she has attended since kindergarten, and next year she will be in 7th grade.  The district likes to move them around – and it makes me sick.  Unfortunately she is being separated from the majority of her friends, and being taken out of a school that she has grown to love in only a few short months.  This new school has nothing.  It will start from the ground up.  There are no teachers.  There are no books in the library.  There isn’t a mascot.  There is no orchestra, band or choir.  There is only a principal who was hired to take on this great task.  And there are tons of very unhappy parents.  I had to fight back my tears as I heard parents tell their stories – stories about kids who have finally found their niche in the school they currently attend, only to be redistricted to a new school with lots of uncertainty.

I look at my daughter though in sheer amazement.  Sure, there were plenty of tears when she heard about the school board’s plan – but when the decision was made, she took the high road.  She sees this as an opportunity – a chance to create a school the way she envisions it.  She is an extremely strong willed 6th grader – she is a leader, and boy am I a proud parent.  It doesn’t make it any less painful for me – but knowing that she has a positive attitude is the only way I am going to deal with this change.

Last weekend she wanted to make sure she had something easy to eat for breakfast in the morning.  She found this recipe in Cooking Light – and was planning to make it for herself.  Unfortunately homework got in the way – so I decided to help her out (I know, twist my arm) – as I was making it though, she ran into the kitchen to remind me to make sure the coffee cake had lots of cinnamon.  I told her that the recipe had nutmeg instead – to give it that eggnog flavor – that’s where she drew the line.  She didn’t want that – she wanted a cinnamon coffee cake – that’s what she is used to.  This coffee cake was delicious – nice and moist, with lots of flavor.  Cinnamon or nutmeg, you can’t go wrong.  Again, change can be hard at times – and if this is the only change she wants to resist – I am completely supportive.

Ingredients

Crumble:

  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, chilled
  • 1/4 cup chopped pecans, toasted

Cake:

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1 1/2 teaspoons freshly ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup reduced-fat sour cream
  • 1 1/2 teaspoons  vanilla extract
  • Baking spray with flour

Preparation

Preheat oven to 350°.

To prepare crumble, combine first 4 ingredients in a bowl, stirring with a whisk. Cut in 2 tablespoons butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in toasted pecans.

To prepare cake, weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour and next 4 ingredients (through 1/4 teaspoon salt); stir with a whisk. Place 3 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well combined. Add whole egg and egg yolk, 1 at a time, beating well after each addition. Add milk, sour cream, and vanilla; beat at low speed for 1 minute or until well combined. Add the flour mixture; beat at low speed 1 minute or just until combined.

Spoon half of batter into an 8-inch round metal cake pan coated with baking spray. Sprinkle with half of crumble mixture. Spread remaining batter over crumble, smoothing top with a spatula. Sprinkle evenly with remaining crumble mixture. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Place a plate upside down on top of cake; invert onto plate. Place another plate upside down on top of cake; invert onto plate.

For a printer-friendly version of this recipe, please click here:  Eggnog Coffee Cake

Dairy-Free Apple Cake

Dairy-Free Apple Cake

The human body is just amazing – for so many reasons, I could go on for days.  If you have ever been hurt, and then in a very stressful situation, it is amazing how your adrenaline can make your pain go away.  I have read about it before – but only recently have truly experienced the power.  But what is the hormone that can help you if you are hurt emotionally?  Many people think it is food – they turn to food when they are upset – and more often than not, when that is the case – you are looking at a serious weight problem.  Other people are quite the opposite – they starve themselves when they are hurt or depressed – it seems as though depriving yourself food can make people feel more in control, and sometimes feel better.

Most of the time, when I am in this situation, I go right to the kitchen.  Not to eat, but to cook.  When I am cooking, it releases some type of chemical in me that makes me feel better.  I can get lost in the kitchen, forget about all of my troubles – and just focus on the food.  When it is all over, the hurt comes back, but at least for a few hours, I am able to put things aside, and just relax.  Now that my kids are getting older and they can be in the kitchen cooking along side of me – it is even better medicine – there is nothing I love more.

Today my husband and I celebrated our 17th anniversary.  It is hard to believe that I have spent more of my life with him than without him.  I am an unbelievably lucky person – he loves and supports me unconditionally, but always pushes me to be the best person I can be – he is the best father in the world, and has helped me to be the best mother – he has dedicated his life to cancer research, and never ever stops forging ahead.  I admire him more than he will ever know.

He has been staying away from dairy for some time now – but I know how much he loves cinnamon cake.  My mother sent me a recipe that her friend had made, who also stays away from dairy.  This is very similar to my mother’s recipe for blueberry cake – but for a cinnamon lover like my husband, this recipe definitely “took the cake.”  He absolutely loved this cake – I have a feeling I will be making this weekly for a while.  It is the least I can do, for all he does for me.

Ingredients

  • 2 cups sugar
  • 1 ½ cups vegetable oil
  • 1 tsp. vanilla extract
  • 3 eggs
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 Tbs. cinnamon
  • 4 cups peeled, chopped apples
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon

Preparation

Preheat oven to 350o. Grease and flour a 13×9 inch baking pan. In large bowl, cream together first four ingredients thoroughly. Sift together dry ingredients and add to creamed mixture, mixing well by hand. Stir in apples.  Spread batter into prepared pan.  Mix the 2 tablespoons of sugar and cinnamon in a bowl – and sprinkle over the top of the batter.

Bake for 25-35 minutes, or until straw inserted in center comes out clean. Cool completely.

For a printer-friendly version of this recipe, please click here: Dairy-Free Apple Cake

Double Chocolate Swirl Pound Cake

Marble Bundt Cake

Unfortunately there will be no stories tonight…I am afraid that anything I say will be misunderstood.  Instead of waiting until I am in a better place, I am doing something different – I am leaving you with a recipe.  That’s really what this blog is about anyway.  I am a little different from most – I do not eat when I am upset – I react in the opposite way.  Some people would say that is a blessing.

Many people think that making a healthy cake is worthless – I see it as a challenge.  And this was a challenge well worth taking.  I love a good bundt cake, but most of the good bundt cakes I make have at least 2 sticks of butter.  Even with the oil, this was a much healthier version – and we all thought it was delicious.  No, I didn’t make this today, but this was something I made a while ago and have not had the chance to share it with you.  With fall coming, this is a great dessert that definitely feeds a crowd.  You might even have enough for seconds…

Ingredients

Cake:

  • 1 3/4 cups sugar
  • 1/3 cup canola oil
  • 6 tablespoons butter, softened
  • 2  large eggs
  • 1/2 teaspoon vanilla extract
  • 9 ounces all-purpose flour (about 2 cups)
  • 3.4 ounces whole-wheat pastry flour (about 3/4 cup)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup light sour cream
  • 1/4 cup 2% reduced-fat milk
  • 1 teaspoon canola oil
  • 1 ounce chopped bittersweet chocolate
  • 2 tablespoons unsweetened cocoa
  • Baking spray with flour

Glaze:

  • 2/3 cup powdered sugar
  • 2 tablespoons 2% reduced-fat milk
  • 1 tablespoon unsweetened cocoa
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt

Preparation

Preheat oven to 350°.

Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.  Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and 1/4 teaspoon salt. Combine sour cream and 1/4 cup milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.  Combine 1 teaspoon canola oil and chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir.  Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack.

Combine powdered sugar, 2 tablespoons milk, 1 tablespoon cocoa, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.

For a printer-friendly version of this recipe, please click here:  Double Chocolate Swirl Pound Cake