Chocolate party cake

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

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