Ingredients
| 1-1/2 cup | 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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Instructions
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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