Title: Mocha Fudge Sundae Cake
Categories: Cake Fudge Lowcal
Yield: 2 Servings

1/2	c	Nonfat milk
4	ts	Instant coffee powder
2	tb	Melted butter or margarine
2	ts	Vanilla
7/8	c	Sifted cake flour
1/4	ts	Salt, optional
2	ts	Baking powder
1	c	Sugar
1/2	c	Quick-cooking oats
1/4	c	Unsweetened cocoa powder
1 3/4	c	Boiling water
2	tb	Hazelnut (Frangelico) or coffee liqueur, optional

Heat 1/4 C. nonfat milk. Stir in coffee powder to dissolve. Add remaining nonfat milk, melted butter and 1 t. vanilla.

Re-sift cake flour with salt, baking powder and 1/2 C. sugar in mixing bowl. Add milk mixture to dry ingredients, stirring with fork until blended. Mix in oats. Do not overmix.

Combine remaining 1/2 C. sugar, 1t. vanilla and cocoa powder with boiling water. Mix well to dissolve cocoa. Stir in liqueur. Pour into bottom of 8" square baking dish. Spoon on batter by large spoonfuls. Bake att 350^ about 40-45 minutes. Let stand 10 minutes.

Spoon into dessert dishes and spoon chocolate sauce from pan over each serving. If desired, serve with dollop of fat-free whipped topping and garnish with fresh cherries or berries. Makes 9 servings.

NOTE: For double-fudge cake, add 2 T. cocoa powder to flour mixtures.

Each serving contains about: 182 calories; 128 mg. sodium, 7 mg cholesterol; 3 grams fat; 37 grams carbohydrates; 3 grams protein; o.21 grams fiber.

Source: Los Angeles Times Food Section - Thursday June 25, 1992.

Posted by S.KERR7 [syd] on Jun 26, 1992

MM by Cathy Svitek

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