9 servings (serving size: 1 3-inch square and 1/4 cup ice cream)
3/4 cup sugar
2 tablespoons butter or stick margarine, softened
1/2 cup 1% low-fat milk
1 tablespoon Kahlua (coffee-flavored liqueur) or cold brewed coffee or water
1 cup all-purpose flour
1/2 cup unsweetened cocoa, divided
1 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup sugar
2 teaspoons instant coffee granules
1 1/4 cups boiling water
2 1/4 cups vanilla fat-free ice cream
How to Make It
Preheat oven to 350°.
Combine 3/4 cup sugar and butter in a bowl; beat at medium speed of a mixer for 3 minutes. Add milk and liqueur; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup cocoa, baking powder, and salt in a bowl; gradually add to sugar mixture, beating until well-blended. Spoon batter into an 8-inch square baking pan coated with cooking spray.
Combine 1/4 cup cocoa, 2/3 cup sugar, and coffee granules in a small bowl; sprinkle over batter. Pour boiling water over batter (do not stir). Bake at 350° for 30 minutes or until cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.
I think this turned out terribly. I took one bite and wouldn't eat any more. My husband ate some but said that it didn't turn out very well. The cake seemed like it was not the right texture - a little chewy - and the 'pudding' was very runny. On top of that, there was a strange flavor that I wasn't expecting. I'm not sure where the flavor came from, but I will not make this again.
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