Mexi-Cocoa Cake

A pleasantly surprising bite follows the sweetness in this unusual chocolate cake.

Makes 8 servings

1/2 cup whole-wheat flour

1/2 cup minus 1 tablespoon all-purpose flour

1/4 cup + 1 tablespoon firmly packed dark brown sugar

1/4 cup unsweetened cocoa powder

1 teaspoon double-acting baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup low-fat (1.5%) buttermilk

1 egg

1 tablespoon + 1 teaspoon corn oil

1 teaspoon pureed canned Chipotle peppers in adobo sauce

1 ounce almonds, finely chopped

Preheat oven to 375oF. Spray 8" round cake pan with nonstick cooking spray. In medium bowl, combine whole-wheat and all-purpose flours, 1/4 cup of the sugar, and the cocoa, baking powder, salt and cinnamon. In small bowl, with wire whisk, combine buttermilk, egg, oil and peppers. Add wet ingredients to dry; stir just to combine.

Transfer batter to prepared cake pan. In small cup, combine almonds and remaining 1 tablespoon sugar; sprinkle evenly over batter. Bake 20 minutes, until toothpick inserted in center of cake comes out clean. Serve warm.

EACH SERVING PROVIDES: 3/4 Fat, 1/4 Protein, 1/2 Bread, 60 Optional Calories

PER SERVING: 154 Calories, 6 g Total Fat, 1 g Saturated Fat, 28 mg Cholesterol, 252 mg Sodium, 23 g Total Carbohydrate, 2 g Dietary Fiber, 5 g Protein, 98 mg Calcium

Recipe from Weight Watchers Slim Ways Mexican