1 cup all-purpose flour
1 cup sugar
6 tablespoons unsweetened cocoa
1 1/2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
Directions:
Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl; stir well. Combine milk, oil, and vanilla in a bowl; add to dry ingredients, and stir well. Spoon batter into an 8-inch square baking pan coated with cooking spray. Combine remaining 1/3 cup sugar and remaining 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter, and do not stire. Bake at 350*F for 30 minutes or until cake springs back when lightly touched in center.
Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl; stir well. Combine milk, oil, and vanilla in a bowl; add to dry ingredients, and stir well. Spoon batter into an 8-inch square baking pan coated with cooking spray. Combine remaining 1/3 cup sugar and remaining 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter, and do not stire. Bake at 350*F for 30 minutes or until cake springs back when lightly touched in center.
This dessert forms two layers as it bakes: a creamy pudding on the bottom and a tender cake on the top.
0 comments:
Post a Comment