Mocha Fudge Sundae Cake

• 1/2 cup plus 2 tablespoons nonfat buttermilk, divided
• 1 Tbsp. plus 1 teaspoon instant coffee powder, divided
• 3 Tbsp. canola oil
• 2 tsp. vanilla extract, divided
• 1 cup all-purpose flour
• 1 1/3 cups sugar, divided
• 1/2 cup unsweetened cocoa powder, divided
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 3/4 cups boiling water

Toppings (Optional):

• Drained, crushed, canned pineapple
• Maraschino cherries
• Sifted powdered sugar

Directions

• Preheat oven to 350 degrees.
• Heat 1/4 cup buttermilk; stir in 1 tablespoon coffee powder until dissolved.
• Stir in remaining 1/4 cup plus 2 tablespoons buttermilk, oil and 1 teaspoon vanilla.
• 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.
• Stir and sift mixture into bowl.
• Add milk mixture to dry ingredients and stir just until combined.
• 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.
• Stir in vanilla.
• Pour into an 8-inch square baking dish.
• Spoon batter on top of sauce in large spoonfuls.
• Bake for 40 minutes or until top is crisp and sauce on bottom is bubbly.
• Let stand 10 minutes before spooning into bowls. Serve warm with toppings, if desired.

Yield: 9 servings

Per Serving

• 225 calories
• Fat: 5 g (1 g saturated fat)
• Cholesterol: 1 mg
• Sodium: 210 mg
• Protein: 3 g
• Carbohydrates: 44 g

Recipe provided by Kathy Duran-Thal, RDN, LD from The Guilt-Free Comfort Cookbook , by Georgia Kostas, RD, MPH, with Robert A. Barnett