| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Desserts | 9 | Servings | |
INGREDIENTS
| 1/3 | c | Granulated sugar |
| 3 | tb | Instant coffee granules |
| 1 1/2 | ts | Ground cinnamon |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Granulated sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1 | c | Plain nonfat yogurt |
| 2 1/2 | tb | Stick margarine; melted, or butter |
| 1 | ts | Vanilla extract |
| 1 | lg | Egg |
| Cooking spray | ||
| 2 | tb | Walnuts; finely chopped |
| 2 | ts | 1% low-fat milk |
| 2 | ts | Instant coffee granules |
| 1/3 | c | Sifted powdered sugar |
INSTRUCTIONS
1. Preheat oven to 350°F. 2. Combine first 3 ingredients; set aside. 3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl. Combine yogurt, margarine, vanilla, and egg; add to flour mixture, stirring just until moist. 4. Spread half of cake batter into an 8-inch square cake pan coated with cooking spray, and sprinkle with half of espresso mixture. Top with remaining batter, spreading to cover; sprinkle with remaining espresso mixture. Swirl batters together using a knife, and sprinkle with walnuts. Bate at 350°F for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. 5. Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake. Yield: 9 servings. Calories 234 (21% from fat); fat 5.4g (sat 1.2g, mono 2g, poly 1.8g); protein 4.8g; carbohydrate 41.8g; fiber 0.8g; cholesterol 26mg; iron 1.4mg; sodium 131mg; calcium 77mg. WW-5 points. Busted by Gail Shermeyer <4paws@netrax.net> NOTES: This is a "really" good recipe!! It passed the picky hubby test :) Recipe by: Cooking Light Magazine, May 1998 Posted to EAT-LF Digest by "Koula Smith" <t_ksmith@cyberus.ca> on Sep 24, 1998, converted by MM_Buster v2.0l.
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