Chocolate Party Cake

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1/4 cup	27g / 1oz	Unsweetened cocoa powder
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1/4 cup	49g / 1.7oz	Margarine
1 cup	198g / 7oz	Sugar
3/4 cup	177ml	Nonfat buttermilk
2 tablespoons	30ml	Hot water
1 teaspoon	5ml	Instant coffee granules
1 teaspoon	5ml	Vanilla extract
1 1/2 oz	42g	White chocolate
1 1/2 teaspoons	7.5ml	Skim milk
2 cups	474ml	Fresh raspberries

Recipe Instructions

Preheat oven to 350F; coat a 6-cup ring mold with nonstick 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.

Recipe By: Cooking Light, Guilt-Free Desserts

Source:
Susan Feniger and Mary Sue Milliken

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