1 1/2 c All-purpose flour
1/4 c Unsweetened cocoa powder
1 ts Baking soda
1/4 ts Salt
1/4 c Margarine
1 c Sugar
3/4 c Nonfat buttermilk
2 tb Hot water
1 ts Instant coffee granules
1 ts Vanilla extract
1 1/2 oz White chocolate
1 1/2 ts Skim milk
2 c Fresh raspberries
Preheat oven to 350 degrees; 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. (181 calories, 5.
6 g fat, 28% calories from fat)
Yields
12 Servings