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Buttermilk Chocolate-Hazelnut Cake

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Submitted by sapphire77

Buttermilk Chocolate-Hazelnut Cake recipe

YIELD

16 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

1 237
CUP ML BUTTERMILK
79
CUP ML SAFFLOWER OIL
2 2
LARGE EACH EGG WHITES *
1 5
TEASPOON ML VANILLA EXTRACT
1 237
½ 118
CUP ML COCOA POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML HAZELNUTS (FILBERTS)
finely chopped

Directions

Preheat oven to 350℉ (180℃).

Combine first 5 ingredients in mixing bowl and beat together with electric mixer.

Combine remaining ingredients except the hazelnuts in another bowl.

Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.

Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts.

Pour in the remaining batter and top with the remaining hazelnuts.

Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 106 62% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 88mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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