| 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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