Mocha Fudge Sundae Cake

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Ingredients

• 1/2 cup plus 2 tablespoons nonfat buttermilk, divided
• 1 Tbsp. plus 1 teaspoon instant coffee powder, divided
• 3 Tbsp. canola oil
• 2 tsp. vanilla extract, divided
• 1 cup all-purpose flour
• 1 1/3 cups sugar, divided
• 1/2 cup unsweetened cocoa powder, divided
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 3/4 cups boiling water

Toppings (Optional):

• Drained, crushed, canned pineapple
• Maraschino cherries
• Sifted powdered sugar

Directions

1. Preheat oven to 350 degrees. 
2. Heat 1/4 cup buttermilk; stir in 1 tablespoon coffee powder until dissolved. 
3. Stir in remaining 1/4 cup plus 2 tablespoons buttermilk, oil and 1 teaspoon vanilla.
4. Place a wire-mesh sieve over a large bowl; add flour, 2/3 cup sugar, 1/4 cup cocoa, baking powder, and salt to sieve. 
5. Stir and sift mixture into bowl. 
6. Add milk mixture to dry ingredients and stir just until combined.
7. Combine remaining 2/3 cup sugar, 1/4 cup cocoa, and 1 teaspoon coffee powder in a bowl; stir in boiling water until sugar dissolves. 
8. Stir in vanilla. 
9. Pour into an 8-inch square baking dish. 
10. Spoon batter on top of sauce in large spoonfuls. 
11. Bake for 40 minutes or until top is crisp and sauce on bottom is bubbly. 
12. Let stand 10 minutes before spooning into bowls. Serve warm with toppings, if desired.

Yield: 9 servings

Per Serving

• 225 calories
• Fat: 5 g (1 g saturated fat)
• Cholesterol: 1 mg
• Sodium: 210 mg
• Protein: 3 g
• Carbohydrates: 44 g

Recipe provided by Kathy Duran-Thal, RDN, LD from The Guilt-Free Comfort Cookbook, by Georgia Kostas, RD, MPH, with Robert A. Barnett