INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees; coat a 6-cup ring mold with nonstick cooking
spray.  Combine flour, cocoa, baking soda and salt in a small bowl; set
aside.  Melt margarine in a medium saucepan over low heat. Remove from
heat, and stir in sugar. Add buttermilk; stir well. Combine hot water and
coffee granules, stirring until dissolved. Add to sugar mixture; stir well.
Gradually add flour mixture to liquid mixture, stirring with a wire whisk
just until blended. Stir in vanilla. Pour batter into prepared pan and bake
for 25 minutes. Cool completely in pan. Invert cooled cake carefully onto a
serving platter.  Combine white chocolate and skim milk in a glass measure.
Microwave at HIGH for 25 seconds, or until melted, stirring well. Drizzle
evenly over cake.  Spoon raspberries into the center of the cake. Garnish
with additional raspberries and a mint sprig, if desired. (181 calories, 5.
6 g  fat, 28% calories from fat)
Recipe By     : Cooking Light, Guilt-Free Desserts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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