Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir. Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.

Nutrition Facts

247 calories; calories from fat 11%; fat 3g; saturated fat 1.5g; mono fat 0.5g; poly fat 0.4g; protein 4.2g; carbohydrates 52.4g; fiber 0.3g; cholesterol 1mg; iron 2mg; sodium 123mg; calcium 175mg.
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