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Food for Thought: Cookbook tackles sweetness with less sugar

Published Tuesday July 19

By Donna Maurillo, Food for Thought

1 cup all-purpose flour

3/4 cup Dutch process cocoa powder

2 1/2 ounces milk chocolate, chopped marvelous

Twelve tablespoons not salted butter, softened

1/2 cup plus 1/3 cup Sucanat

1 tablespoon vanilla extract

1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour an 8 1/2 X four 1/2-inch loaf pan. Whisk flour and salt together in a bowl. In a separate bowl, combine cocoa and chocolate. Add boiling water and stir until melted and smooth. Cool for five minutes.

4. Cool cake on a rack for ten minutes. Remove from pan and cool on rack for two hrs. before serving.

The Large Apple, er, Ice Cream

Article length: About 800 words.
Tags: Santa Cruz
Read more at Santacruzsentinel

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