| T O P I C R E V I E W |
| Carolinagirl |
Posted - Apr 08 2008 : 2:44:49 PM
Okay, I want to make my fav chocolate cake (scratch) recipe, but I want to get rid of what I can that's unhealthy. Basically, in the original recipe you melt two sticks of butter or margarine with cocoa powder, milk, water and an egg (I think it's just one)... then you add that mixture to AP flour, sugar and baking powder.
Can I...?
- substitute wheat flour for the all purpose, and would I still use baking powder (just exchange the flours?)
- use something else for the margarine, or is there any way to get rid of that?
- use brown sugar (or something else) for the white sugar?
Thanks for your help and any suggestions or ideas...
Kim in NC |
| 3 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Apr 09 2008 : 03:34:21 AM
YEA! I do all my cooking w/ almond milk. It's nice and mild and has less carbs too if that helps any
If you use whole wheat flour I think it might make the cake a little more dense?
You could try half and half on the flour
just fyi for the regular boxed brownie mixes that call for oil, the apple sauce works well, but I use olive oil. Sounds like it would be gross, but it's really good!
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| catscharm74 |
Posted - Apr 08 2008 : 6:47:15 PM
I second the apple sauce for oil or butter, it works great and it keeps it really moist. I would try using organic brown sugar then at least you geta more natural flavor and ingredient product. Can you try a different type of milk and chocolate- maybe soy or a nice nut milk, dark chocolate or carob?
Cheers,
Heather
FARMGIRL #90 |
| Pammy |
Posted - Apr 08 2008 : 6:36:40 PM
You can try using apple sauce for the butter, I think it is the same amount of applesauce as butter. I use spelt flour in all my recipes, before that I used unbleached flour. Also, try using less sugar and see what happens. Pam |
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