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Chocolate Biscotti Cake

August 4, 2010

I don’t know about you but I heart biscotti.  This cake taste like a giant biscotti party in my mouth.  Be sure to claim the edge pieces (or send them to me)! 

1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 cup low-fat milk
1 tablespoon white vinegar OR lemon juice

1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Hershey’s natural unsweetened cocoa powder
1/4 plus 1/8 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 325.  Mix 1 cup low-fat milk and 1 tablespoon white vinegar OR lemon juice and let sit for 5 minutes.  While that is sitting (turning into “low-calorie buttermilk” mix all other ingredients.  Add milk and vinegar mix to the other ingredients and mix until combined. 

Pour into a buttered and flowered 9×5×3-inch loaf pan then bake for 70 minutes or until a knife inserted in the center comes out clean.  If the pan was flowered sufficiently the cake will fall out of the pan and should cool on a rack for 10-15 minutes.   

This would be great with coffee and/or ice cream.  Enjoy!

Adapted from Smitten Kitchen

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