Ingredients

1 C. buttermilk
2 egg whites
1 C. light brown sugar
1/2 C. cocoa powder
1 tsp. baking powder
1/2 C. finely chopped hazelnuts
1/3 C. safflower oil
1 tsp. vanilla extract
1 C. whole wheat pastry flour
1 tsp. baking soda

Cooking Instructions

Preheat oven to 350. 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 inch 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 minute., or until tests clean. Cook, and cut into wedges. Creamy chocolate frosting: Melt chocolate in a custard C. in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners’ sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)