| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 2/3 | c | Sugar |
| 2 | tb | Unsweetened cocoa |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Evaporated skim milk |
| 1 | ts | Vegetable oil |
| 1 | ts | Vanilla extract |
| 1/4 | c | Semisweet chocolate morsels |
| 1 | c | Firmly packed dark brown sugar |
| 1/4 | c | Unsweetened cocoa |
| 1 3/4 | c | Hot water |
| 2 | Envelopes; (.77 oz) instant cappuccino coffee mix or other instant flavored coffee mix | |
| 1/2 | c | Plus 1 tablespoon frozen vanilla yogurt |
INSTRUCTIONS
From: Penney Wilfort <penney-w@pe.net> 1. Preheat oven to 350. 2. Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels. 3. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; DO NOT STIR. Bake at 350 for 40 minutes or until cake springs back when touched lightly in center. Serve warm with frozen yogurt. Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998
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