Yield: 1 Servings
|1 cup||All-purpose flour|
|2 tablespoons||Unsweetened cocoa|
|2 teaspoons||Baking powder|
|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