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Ingredients
- 1 c. all-purpose flour
- 2/3 c. sugar
- 1/4 c. unsweetened cocoa
- 2 teaspoon baking pwdr
- 1/2 c. lowfat milk
- 4 T melted butter
- 1 1/2 teaspoon vanilla
- 2/3 c. sugar
- 1/4 c. unsweetened cocoa
- 1 1/4 c. strong warm coffee (or possibly boiling water)
- Whipped cream or possibly whipped topping
Directions
- Butter an 8 inch square baking pan. For cake, in mixing bowl whisk together flour, sugar, cocoa and baking pwdr. Whisk in lowfat milk, butter and vanilla till well blended. Batter will be stiff. Spread in prepared pan.Put together sugar and cocoa for topping and sprinkle evenly over cake batter. Pour hot coffee over top. Don't stir! Bake at 350 degrees for 35 to 40 min till top is glazed and dark brown and cake is bubbling up in places. Cool for at least 1 hour, then serve warm with whipped cream. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 32 | 10% |
| Total Fat 3.64g | 5% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 448mg | 19% |
| Potassium 80mg | 2% |
| Total Carbs 65.48g | 17% |
| Dietary Fiber 1.9g | 6% |
| Sugars 45.65g | 30% |
| Protein 4.26g | 7% |
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