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Howard L. Puckett; Styling: Mary Catherine Muir

Recipe Summary

Yield:
9 servings (serving size: 1 [3-inch] square and 2 tablespoons ice cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.

  • Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the 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.

  • Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.

Nutrition Facts

221 calories; calories from fat 25%; fat 6.1g; saturated fat 1.7g; mono fat 1.6g; poly fat 2.3g; protein 3.5g; carbohydrates 38.2g; fiber 0.4g; cholesterol 3mg; iron 1.3mg; sodium 154mg; calcium 90mg.