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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup margarine
1 cup sugar
3/4 cup nonfat buttermilk
2 tbsp. hot water
1 tsp. instant coffee granules
1 tsp. vanilla extract
1-1/2 oz. white chocolate
1-1/2 tsp. skim milk
2 cups fresh raspberries
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Directions:
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Preheat oven to 350°F. Coat a 6-cup ring mold with non-stick cooking spray. Combine flour, cocoa, baking soda and salt in a small bowl; set aside.
Melt margarine in a medium saucepan over low heat. Remove from heat, and stir in sugar. Add buttermilk; stir well. Combine hot water and coffee granules, stirring until dissolved. Add to sugar mixture; stir well. Gradually add flour mixture to liquid mixture, stirring with a wire whisk just until blended. Stir in vanilla.
Pour batter into prepared pan and bake for 25 minutes. Cool completely in pan. Invert cooled cake carefully onto a serving platter. Combine white chocolate and skim milk in a glass measure. Microwave at HIGH for 25 seconds, or until melted, stirring well. Drizzle evenly over cake. Spoon raspberries into the center of the cake. Garnish with additional raspberries and a mint sprig, if desired.
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