Love this recipe and have made it many times as written, it is so very yummy. But I have been trying get a little more healthy, so I have been fiddling with the recipe. I substituted half white whole wheat flour, dropped the oil to 3 tablespoons, added 3 tablespoons of unsweetened applesauce and used granulated Splenda instead of sugar. I also added 1 teaspoon of molasses, as I like brown sugar with chocolate. I was not really hoping for much, but oh my - it was fabulous - soft and tender, fine-grained and moist. I would never have guessed, if I did not know, that it was made with Splenda and whole wheat. Will try next time to use all whole wheat and lower the oil content to maybe one tablespoon. It did seem to take less time to bake both times I have made these changes, only about 23 minutes, I assume because of the lack of sugar, so watch for that. To me, this cake only needs a glaze or powdered sugar on top - I made a quick bowl of frosting, but it was too much for the delicate cake. If you have dietary or caloric restrictions, give these changes a try!
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Love this recipe and have made it many times as written, it is so very yummy. But I have...