This is something I adapted from a recipe found online at
Cooks.com. I used the minimum amount of cocoa powder the first time, and it was like a really rich honey cake; the chocolate wasn't that noticeable. Next time I'm going for the 4 T, and we'll see how much it changes. I believe I'm going to cut back a little on the honey as well, and see how that affects it. With a
little of this on the side, a not-sweet-enough-cake won't be noticed at all. Oh, and my favorite part? This is a one bowl cake. Yep,
One Bowl. That's my mantra, especially since I no longer have a good stand mixer. (The old Kitchen-Aid kicked the bucket, and I just can't afford
the replacement. Trust me--the new Kitchen Aid's aren't made like they used to be.)
I used all organic ingredients when I made mine, and it was heavenly. It turned out moist and a wonderfully dense, but not so dense that it was brownie-like. If you leave out the baking powder, then you'd probably have brownies.
What you'll need:
- 1/2 c. butter
- 1 t. vanilla
- 2-4 T Rapunzel Organic cocoa powder
- 2 T. safflower oil
- 3/4 c. whole wheat pastry flour
- Chopped nuts (I use pecans)
- 1 c. honey
- 3 eggs
- 3/4 t. Rumford's baking powder (aluminum free)
In medium saucepan, melt butter, then add cocoa and oil. Remove from heat and stir in honey. Blend in eggs one at a time, then add vanilla. Stir in flour and nutst. Spread in a greased 8" x 8" pan. Bake at 350F for 30-45 minutes. Cool, and serve. (Although it's mighty yummy steaming hot and melting the frozen dessert of your choice.)
Photo coming soon . . . I'm thinking I'll make another one tonight . . .
