Mocha Fudge Sundae Cake
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Ingredients
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1/2 cup plus 2 tablespoons nonfat buttermilk, divided
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1 Tbsp plus 1 teaspoon instant coffee powder, divided
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3 Tbsp canola oil
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2 tesp vanilla extract, divided
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1 cup all-purpose flour
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1 1/3 cups sugar, divided
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1/2 cup unsweetened cocoa powder, divided
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1 3/4 cups boiling water
Toppings (Optional):
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Drained, crushed, canned pineapple
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Maraschino cherries
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Sifted powdered sugar
Directions
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Preheat oven to 350 degrees.
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Heat 1/4 cup buttermilk; stir in 1 tablespoon coffee powder until dissolved.
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Stir in remaining 1/4 cup plus 2 tablespoons buttermilk, oil and 1 teaspoon vanilla.
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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.
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Stir and sift mixture into bowl.
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Add milk mixture to dry ingredients and stir just until combined.
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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.
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Stir in vanilla.
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Pour into an 8-inch square baking dish.
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Spoon batter on top of sauce in large spoonfuls.
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Bake for 40 minutes or until top is crisp and sauce on bottom is bubbly.
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Let stand 10 minutes before spooning into bowls. Serve warm with toppings, if desired.
Yield: 9 servings
Per Serving
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225 calories
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5 g fat (1 g saturated fat)
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1 mg cholesterol
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210 mg sodium
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3 g protein
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44 g carbohydrates
Recipe provided by Kathy Duran-Thal, RDN, LD from The Guilt-Free Comfort Cookbook, by Georgia Kostas, RD, MPH, with Robert A. Barnett.