1 c All-purpose flour
1 c Sugar, divided
6 tb Unsweetened cocoa, divided
1 1/2 tb Instant coffee granules
2 ts Baking powder
1/4 ts Salt
1/2 c 1% low-fat milk
3 tb Vegetable oil
1 ts Vanilla extract
Vegetable cooking spray
1 c Boiling water
1 c Vanilla ice milk
2 tb Vanilla ice milk
Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking
powder, and salt in a bowl; stir well.
Combine milk, oil, and vanilla in a bowl; add to dry ingredients, and stir
well. Spoon batter into an 8-inch square baking pan coated with cooking
spray.
Combine remaining 1/3 cup sugar and remaining 2 tablespoons cocoa. Sprinkle
over batter.
Pour 1 cup boiling water over batter. (Do not stir.) Bake at 350 deg for 30
minutes or until cake springs back when lightly touched in center. Yield: 9
servings (serving size: 1 [3- x 3-inch] piece and 2 tablespoons ice milk).
Per serving: 217 Calories; 6g Fat (24% calories from fat); 3g Protein; 40g
Carbohydrate; 3mg Cholesterol; 163mg Sodium
Serving Ideas : Serve warm, topped with ice milk.
NOTES : This chocolaty dessert forms two layers as it bakes: a creamy
pudding on the bottom and a tender cake on the top.
Yields
9 Servings