- 1 1/4 cups all-purpose flour
- 1 3/4 cups sugar (divided)
- 1/4 cup baking cocoa (divided)
- 1 TBSP instant espresso coffee powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup fat-free milk
- 2 TBSP canola or soybean oil
- 1 tsp vanilla
- 1 tsp instant espresso coffee powder
- 1 1/2 cups very warm fat-free milk
Preheat your oven to 350 degrees.
Mix together the following ingredients: 3/4 cup of the sugar, 2 TBSP of the cocoa, 1 TBSP espresso coffee powder, baking powder and salt in a medium bowl. When the dry ingredients are well mixed, stir in 1/2 cup milk, canola oil and vanilla. Stir until all the ingredients are well mixed together. Stir into an ungreased 9x9x2 square pan. Set aside.
Mix remaining 1 cup of sugar, 2 TBSP cocoa, and 1 tsp espresso coffee powder in a small bowl. When they are well mixed , sprinkle evenly over the cake batter. Pour the 1 1/2 cups very warm milk over sugar mixture.
Place in the oven and bake for approximately 35 to 45 minutes until the center of the cake is set and firm to the touch. Spoon the cake onto dessert dishes while it's still warm. Should get approximately 12 servings.
*Tip: Place a sheet of aluminum foil on the lower rack of your oven, under the cake to catch any spill-over or drips.
If you liked this recipe and/or you're looking for heart healthy recipes to make a change in your diet I highly recommend the new Betty Crocker Healthy Heart Cookbook. You can get it from Amazon for $16.97 instead of the full retail price of $24.95 - that's an awesome deal!
Save to Del.icio.us
