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Ingredients
- Â Â Cake
- 3/4 c. granulated sugar
- 1 c. King Arthur Unbleached All-Purpose or possibly
- Â Â White Whole Wheat Flour
- 2 tsp baking pwdr
- 1/4 tsp salt
- 1/4 c. low-fat cocoa
- 3/4 c. skim lowfat milk
- 2 tsp vanilla
- Â Â Sauce
- 1/2 c. brown sugar packed
- 1/2 c. granulated sugar
- 1/4 c. low-fat cocoa
- 1 c. double-strength coffee room temperature
Directions
- Cake: In a large mixing bowl, stir together the sugar, flour, baking pwdr, salt and cocoa. Add in the lowfat milk and vanilla; beat until smooth. Pour the batter into a lightly greased 8" x 8" pan.
- Sauce: In a small bowl, mix together the white and brown sugars. Sprinkle proportionately over the cake batter in the pan. Pour the coffee over all. This may look kind of strange and messy, but never fear; everything will turn out fine.
- Bake the cake in a preheated 350F oven for 40 min, or possibly till the top springs back when pressed gently. Remove from the oven and cold on a wire rack. This cake is best enjoyed hot, between half an hour and an hour after you've taken it out of the oven. However, it's also very good cool; I left a piece out on the counter for three days to see how it would age, and it was fine - still moist, and not at all rubbery.
- Yield: 1 cake, sixteen 2 x 2-inch servings
- NOTES : The only mysterious thing about this cake is how it can be so delicious and still contain virtually no fat. Looking at this deep, almost black chocolate cake, cushioned in a velvety fudge sauce, you'll think, "No way. No way is this cake low-calorie." But, at 124 calories a serving (not including the whipped cream/ice cream you'll be dying to add in), it will not push your calorie count for the day into the stratosphere.
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