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1-3/4 cups flour
Heat oven to 350°F.
Cream butter and sugar at high speed until light and fluffy, approximately 5 minutes. Add eggs and vanilla and mix well.
Combine buttermilk, sour cream, and coffee.
On low speed, add flour mixture and buttermilk mixture alternately in thirds, beginning with buttermilk mixture and ending with flour mixture. Mix only until blended.
Divide batter into 2 baking pans and bake for approximately 25 to 30 minutes. Cool 10 minutes.
Note: I have also put this batter into a bundt pan and baked it for approximately 1 hour, test every 5 minutes after 45 minutes (depending on your oven).
Poster's Notes:
Posted by Hinda Packard
Nutritional Info Per Serving: N/A
1 cup cocoa
1-1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup unsalted butter, softened
1 cup granulated sucralose sweetener
1/2 cup brown sugar (regular brown sugar)
2 large eggs
2 tsp. vanilla
1 cup buttermilk at room temperature (or put 1 tbsp. vinegar into cup and fill to 1 cup with milk)
2 tbsp. brewed coffee
Here is a recipe that I have substituted approx. 2/3 of the sugar content with sucralose sweetener and left the brown sugar as is to represent the 1/3 portion of regular sugar. Sucralose comes in flakes and granulated - ALWAYS use granulated for baking (for the texture)!!!