| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Cakes | 8 | servings | |
INGREDIENTS
| 1 | c | Packed Dark Brown Sugar; Divided |
| 1 | c | All-Purpose Flour |
| 5 | tb | Unsweetened Cocoa; Divided |
| 1 1/2 | ts | Instant Espresso Powder; Divided |
| 1 1/2 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1/2 | c | Evaporated Skim Milk |
| 1/4 | c | Vegetable Oil |
| 1 | ts | Vanilla Extract |
| 1 | c | Boiling Water |
INSTRUCTIONS
Combine 1/2 cup sugar, flour, 2 tablespoons cocoa, 1 tablespoon espresso powder, baking powder, and baking soda in a medium bowl; stir well. Combine milk, oil, and vanilla; add to flour mixture, and stir well. Spoon batter into an 8 inch square baking pan. Combine 1/2 cup sugar, 3 tablespoons cocoa, and 1/2 tablespoons cocoa, and 1/2 tablespoon espresso powder; stir well. Sprinkle over batter. Pour boiling water over batter (do not stir). Bake at 350? for 30 minutes or until cake springs back when touched lightly in center. Serve cake warm or at room temperature. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jul 20, 1999, converted by MM_Buster v2.0l.
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