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Can you believe Thanksgiving is this week?? This year has just flown by!
Thanksgiving is my absolute favorite holiday. It’s a day spent with family and friends over good food, just enjoying each other’s company.
We spend Thanksgiving at my aunt and uncle’s house. Every year, I bring a little something up to contribute to the meal. For the past few years, I’ve done desserts. My sister put in a request for a chocolate cake this year because in her words, “there’s not enough chocolate at Thanksgiving.”
We usually have quite a few desserts for the taking, so I decided to make the cake with less added sugar with the help of SPLENDA® Brown Sugar Blend.
SPLENDA® Brown Sugar Blend works just like regular brown sugar, but with half the calories. I picked up a bag at Walmart (it can be found in the baking aisle with the other sweeteners, or on Walmart.com).
I love the flavors of Hazelnut and Chocolate together, so I tested out a recipe for chocolate hazelnut cake with chocolate frosting this past weekend.
The cake uses ground hazelnut in the batter to add a nutty, buttery flavor as well as a really nice texture to the cake.
Ingredients:
Hazelnut Cake:
- 1 1/4 cups flour
- 1/2 cup ground hazelnut (hazelnut meal)
- 1 cup SPLENDA® Brown Sugar Blend
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs, at room temperature
- 1 tablespoon hazelnut extract
- 1 cup brewed coffee, at room temperature
Chocolate Frosting:
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 3/4 cup unsalted butter, softened
- 1 teaspoon hazelnut extract
- 5 tablespoons milk