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50 minutes
Prep: 20 minutes
Cook: 30 minutes
426 calories per serving view nutrition facts
1 cake
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| 1 | cup | buttermilk | |
| 1/3 | cup | safflower oil | |
| 2 | each | egg whites | |
| 1 | teaspoon | vanilla extract | |
| 1 | cup | brown sugar, light | |
| 1 | cup | pastry flour, whole wheat | |
| 1/2 | cup | cocoa powder | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | hazelnuts | finely chopped |
Preheat oven to 350F.
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.
| % Daily Value* | |
| Total Fat 29.0g | 45% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 352mg | 15% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 6.0g | 22% |
| Sugars 4.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 0% | Vitamin C | 3% | |
| Calcium | 13% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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