Chyrel's Recipes From Friends

Grandma's Light Coffee Cake Recipe

Grandma's Light Coffee Cake
Posted by jack Thu, 23 Sep 2004, at 11:31 a.m.

Chocolate mixture:
cup cocoa
cup sugar
cup plus 2 tbsp. water or rum (3 ounces)
2 tbsp. unsalted butter

cup unsalted butter, softened
1 cups sugar
Orange peel to taste
2 eggs
2 egg whites
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
tsp. salt
3 tbsp. rum (or 1 tsp. vanilla, tsp. almond extract and 2 tbsp. water)
1 cup low-fat buttermilk

Preheat the oven to 350 degrees. Prepare a bundt pan with nonstick baking spray with flour, or sprinkle flour in the greased pan to coat. Knock out excess. Set aside.
In a small pan over low heat, combine the cocoa, sugar and water or rum. Stir until dissolved and lump-free. Add the 2 tablespoons butter and stir to melt. Remove from heat and set aside.
In a large bowl, beat the butter, sugar and orange peel together with a mixer. Add the eggs and egg whites, and continue to beat for 4 minutes, or until thickened.
Combine the flour, baking soda, baking powder and salt in a bowl. In another bowl, combine the rum (or extracts) and the buttermilk. Add the flour mixture to the butter mixture in two batches, alternating with the buttermilk mixture and stirring after each addition. Do not over beat.
Remove 1 cup of the batter and combine it with the chocolate mixture until no white streaks remain. Pour the rest of the batter into the prepared bundt pan. Add the chocolate mixture to the top. Using a table knife, cut down into the pan and pull up some of the white batter from the bottom at intervals all around the pan. This will marbleize the cake. Do not over mix; you want to see separate chocolate and white swirls. Bake for about 40 minutes, or until a sharp knife inserted into the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 15 minutes in the pan. Invert onto a serving plate or rack to cool completely. Wrap in plastic wrap when totally cool.
Makes 16 servings.

Each serving has about:
Original recipe -- 456 calories, 18 grams fat, 148 milligrams cholesterol, 227 milligrams sodium, 62 milligrams carbohydrates, 8 grams protein, and 2 grams fiber.
Revised recipe -- 273 calories, 6 grams fat, 36 milligrams cholesterol, 176 milligrams sodium, 52 grams carbohydrates, 5 grams protein and 1 gram fiber

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