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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It's espresso time with this cocoa and coffee cake. Ingredients:
1 1/4 cups all-purpose flour |
2/3 cup sugar |
3 tablespoons unsweetened cocoa |
1 tablespoon instant coffee granules |
1/8 teaspoon salt |
1/4 cup chilled stick margarine or butter, cut into small pieces |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/3 cup 1% low-fat milk |
1 teaspoon vanilla extract |
1 large egg |
cooking spray |
1 1/2 teaspoons water |
Directions:
1. Estimated Total Time: 50 minutes
2. Preheat oven to 350º.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour
4. and next 4 ingredients (flour through salt) in a mixing bowl, and cut in margarine
5. with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2
6. cup flour mixture for topping, and set aside.
7. Combine remaining flour mixture, baking powder, and baking soda; add milk, vanilla,
8. and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch
9. round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture
10. and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350º for 30
11. minutes or until cake springs back when touched lightly in center. Cool on a wire
12. rack. 8 servings (serving size: 1 wedge)
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