Mocha Snack Cake
Ingredients
1¼ cups all-purpose flour
⅓ cup unsweetened cocoa
1½ teaspoon baking powder
¼ teaspoon salt
⅔ cup fat free skim milk
1 tablespoon instant coffee granules
⅓ cup LAND O LAKES Butter, softened
¾ cup sugar
1 egg, beaten
1 teaspoon vanilla
Powdered Sugar
Method
1. Heat oven to 350°. Lightly spray 8-inch square baking pan with no stick cooking spray. Set aside.
2. Stir together flour, cocoa, baking powder and salt in small bowl. Set aside.
3. Combine milk and coffee granules in small bowl, stir to dissolve.
4. Combine butter and sugar in large mixer bowl. Beat at medium speed, scrapping bowl often, until creamy (2 to 3 minutes). Add milk mixture, egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Add flour mixture, beat until well mixed (1 to 2 minutes).
5. Pour batter into prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
6. To serve, cut cake into squares sprinkle with powdered sugar.
Optional:
Add ½ teaspoon ground cinnamon with dry ingredients. Dust dessert plates with cocoa powder and powdered sugar for a gourmet touch.
Mocha Snack Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from Land O Lakes Recipe Collection (Book Issue #67 – January 2001) “Easy Healthy Cooking”, the chapter on “Light Desserts”, page 82.
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Shirley-Ann Pearman
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