| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
tb |
Unsweetened cocoa powder |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Instant coffee powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Lt brown sugar; firmly pack |
| 2 |
tb |
Corn oil |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Brewed coffee |
| 1/4 |
c |
Lt brown sugar; firmly pack |
| 1 |
c |
Brewed coffee |
|
|
Vanilla or coffee ice cream or whipped cream |
INSTRUCTIONS
TOPPING
1. Preheat the oven to 350 degrees F, with a rack in the middle. Lightly
grease four 1-cup souffle dishes or ramekins.
2. Sift the flour, cocoa powder, baking powder, instant coffee and salt
into a medium bowl.
3. Add 3/4 cup of the brown sugar, oil, vanilla and 1/2 cup of the brewed
coffee and mix thoroughly. Pour into the souffle dishes.
4. Sprinkle 1 tablespoon brown sugar over the batte in each dish. Pour 1/4
cup hot coffee over the sugar and batter in each dish. The mixture will
look strange and lumpy, but it will transform into a wonderful dessert as
it bakes.
5. Bake for 30 minutes, or until the cake layer begins to pull away from
the sides of the pan. Serve warm, topped with ice cream or whipped cream.
This cake is best served the day it is made, preferably soon after it is
baked.
VARIATION: Bake the cake in an 8-inch square pan. Sprinkle on 1/4 cup brown
sugar, then pour on 1 cup hot coffee. Bake for 45 minutes, or until the
cake pulls away from the sides.
Source: Corby Kummer's "Joy of Coffee"
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:20 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Jesus: he understands”