Mocha Fudge Sundae Cake |
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Ingredients:
- 1/2 cup plus 2 tablespoons nonfat buttermilk, divided
- 1 tablespoon plus 1 teaspoon instant coffee powder, divided
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract, divided
- 1 cup all-purpose flour
- 1 1/3 cups sugar, divided
- 1/2 cup unsweetened cocoa powder, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups boiling water
Toppings (Optional):
- Drained, crushed, canned pineapple
- Maraschino cherries
- Sifted powdered sugar
Directions:
1. Preheat oven to 350 degrees.
2. Heat 1/4 cup buttermilk; stir in 1 tablespoon coffee powder
until dissolved.
3. Stir in remaining 1/4 cup plus 2 tablespoons buttermilk,
oil, and 1 teaspoon vanilla.
4. Place a wire-mesh sieve over a large bowl; add flour,
2/3 cup sugar, 1/4 cup cocoa, baking powder, and salt to sieve.
5. Stir and sift mixture into bowl.
6. Add milk mixture to dry ingredients and stir just until
combined.
7. Combine remaining 2/3 cup sugar, 1/4 cup cocoa, and 1
teaspoon coffee powder in a bowl; stir in boiling water until
sugar dissolves.
8. Stir in vanilla. Pour into an 8-inch square baking dish.
9. Spoon batter on top of sauce in large spoonfuls.
10. Bake for 40 minutes or until top is crisp and sauce on
bottom is bubbly.
11. Let stand 10 minutes before spooning into bowls.
12. Serve warm with toppings, if desired.
Nutrients:
(per serving)
- 225 Calories
- 5 gm Fat (1 gm Saturated)
- 1 mg Cholesterol
- 210 mg Sodium
- 3 gm Protein
- 44 gm Carbohydrates
Yield: 9 servings
The Guilt-Free Comfort Food Cookbook
by Georgia Kostas, R.D., M.P.H.
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