| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Chocolate | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/4 | c | Unsweetened cocoa powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | c | Margarine |
| 1 | c | Sugar |
| 3/4 | c | Nonfat buttermilk |
| 2 | tb | Hot water |
| 1 | ts | Instant coffee granules |
| 1 | ts | Vanilla extract |
| 1 1/2 | oz | White chocolate |
| 1 1/2 | ts | Skim milk |
| 2 | c | Fresh raspberries |
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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