Ingredients:
1 cup all purpose flour, sifted
2 tsp. baking powder
1/4 tsp. salt necessary
1/2 cup cocoa powder
1 cup sugar
3/4 cup lowfat milk
1 tsp. vanilla extract
2 Tbs. unsalted butter, melted
1/3 cup chopped walnuts
1/2 cup dark brown sugar, packed
2 tsp. instant coffee
1 cup water
1/4 cup caramel topping, warm (optional)
Instructions:
Preheat oven to 350°F. Combine flour, baking powder,
salt, 2 Tbs. cocoa and 2/3 cup sugar in a mixing bowl. Add milk, vanilla
and melted butter. Beat with an electric mixer until smooth and pale in
color. Stir in walnuts. Pour batter into a buttered 8
inch square baking dish and set aside. Combine remaining
ingredients, except caramel, in a heavy saucepan over high heat, stirring
constantly until mixture comes to a boil. Gently pour hot sauce over cake
batter. Bake 40 minutes or until tester comes out clean when inserted in
center. Serve drizzled with caramel topping.
Quantity:
Makes 4 servings
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