Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| ⅔ cup | Sugar |
| 2 tablespoons | Unsweetened cocoa |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| ½ cup | Evaporated skim milk |
| 1 teaspoon | Vegetable oil |
| 1 teaspoon | Vanilla extract |
| ¼ cup | Semisweet chocolate morsels |
| 1 cup | Firmly packed dark brown sugar |
| ¼ cup | Unsweetened cocoa |
| 1¾ cup | Hot water |
| 2 \N | Envelopes; (.77 oz) instant cappuccino coffee mix or other instant flavored coffee mix |
| ½ cup | Plus 1 tablespoon frozen vanilla yogurt |
From: Penney Wilfort <penney-w@...> 1. Preheat oven to 350.
2. Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels.
3. Combine brown sugar and ¼ cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; DO NOT STIR. Bake at 350 for 40 minutes or until cake springs back when touched lightly in center. Serve warm with frozen yogurt.
Posted to recipelu-digest by jeryder@... on Mar 28, 1998