Colwin's Slimmed-down Buttermilk Chocolate Cake

¼ pound (one stick) unsalted butter*

¾ cup unsweetened cocoa powder (not Dutch-processed)

1¾ cups unbleached all-purpose flour

½ cup granulated sugar

12 packets stevia sugar substitute (organic preferred)

1 teaspoon baking soda

¼ rounded teaspoon fine sea salt

1 cup plus 1 tablespoon low-fat buttermilk

2 teaspoons vanilla

Position a rack in the oven's middle and preheat oven to 350 degrees.

Lightly spray the interior bottom and sides of a 9-by 2-inch round cake pan with vegetable oil. Place a parchment paper circle in the pan's bottom, and spray it lightly with vegetable oil. Set aside.

In a small saucepan melt the butter; remove from the heat and cool slightly.

In a large mixing bowl stir the flour, cocoa powder, sugar, stevia, baking soda and salt together until well combined; about 30 seconds. Make a well in the center and add the cooled butter (or olive oil, see below), buttermilk and vanilla; stirring until the dry ingredients are moistened and well mixed.

Pour the batter into the prepared cake pan, spreading the thick batter out to the edge. Bake for 30 minutes or until a tester comes out clean.

Let the cake cool for five minutes and then turn the cake out onto a cooling rack to cool completely. Serves 8 to 12.

Nutrition values per 1/12 serving: 189 calories (41.7 percent from fat), 8.8 g fat (5.4 g saturated fat), 26.5 g carbohydrates, 9.6 g sugars, 2.3 g fiber, 3.7 g protein, 21 mg cholesterol, 227 mg sodium.

*Want to cut cholesterol to almost zero and not use butter? You can use a half-cup of light-flavor olive oil for the butter with excellent results. You can use the olive oil straight from the bottle; heating is unnecessary.