Mocha Snack Cake
Source of Recipe
The Pastry Shop
List of Ingredients
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat free skim milk
1 tablespoon instant coffee granules
1/3 cup LAND O LAKESŪ Soft Baking Butter with Canola Oil
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
Heat oven to 350°F. Combine milk and coffee granules in small bowl; stir to dissolve. Set aside.
Combine Soft Baking Butter with Canola Oil and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk mixture, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa, baking powder and salt; beat until well mixed.
Pour batter into greased 8-inch square baking pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
To serve, cut cake into squares; sprinkle each serving with powdered sugar.
Makes 9 servings
VARIATION: Add 1/2 teaspoon ground cinnamon with dry ingredients.
TIP: Freeze individual portions of this cake for lunches. Wrap in plastic food wrap. Place in individual resealable plastic freezer bags.
TIP: Top cake squares with low-fat whipped topping and fruit.
TIP: Dust dessert plates with cocoa powder and powdered sugar for a gourmet touch.