Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| ¼ cup | Unsweetened cocoa powder |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ¼ cup | Margarine |
| 1 cup | Sugar |
| ¾ cup | Nonfat buttermilk |
| 2 tablespoons | Hot water |
| 1 teaspoon | Instant coffee granules |
| 1 teaspoon | Vanilla extract |
| 1½ ounce | White chocolate |
| 1½ teaspoon | Skim milk |
| 2 cups | Fresh raspberries |
Preheat oven to 350 degrees; coat a 6-cup ring mold with nonstick cooking spray. Combine flour, cocoa, baking soda and salt in a small bowl; set aside. Melt margarine in a medium saucepan over low heat.
Remove from heat, and stir in sugar. Add buttermilk; stir well.
Combine hot water and coffee granules, stirring until dissolved. Add to sugar mixture; stir well. Gradually add flour mixture to liquid mixture, stirring with a wire whisk just until blended. Stir in vanilla. Pour batter into prepared pan and bake for 25 minutes. Cool completely in pan. Invert cooled cake carefully onto a serving platter. Combine white chocolate and skim milk in a glass measure.
Microwave at HIGH for 25 seconds, or until melted, stirring well.
Drizzle evenly over cake. Spoon raspberries into the center of the cake. Garnish with additional raspberries and a mint sprig, if desired. (181 calories, 5. 6g fat, 28% calories from fat) Recipe By : Cooking Light, Guilt-Free Desserts