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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1 cup all-purpose flour |
1 cup sugar, divided |
6 tablespoons unsweetened cocoa, divided |
1 1/2 tablespoons instant coffee granules |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup 1% low-fat milk |
3 tablespoons vegetable oil |
1 teaspoon vanilla extract |
cooking spray |
1 cup boiling water |
1 cup plus 2 tablespoons vanilla low-fat ice cream |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.
3. Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.
4. Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.
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