Java Cake with Chocolate Sauce

Check out this coffee-flavored cake served drenched in a warm chocolate sauce – a delicious dessert!

  • prep time 15 min
  • total time 60 min
  • ingredients 14
  • servings 8

Ingredients

Cake

1
tablespoon instant coffee granules or crystals
2
teaspoons warm water
2/3
cup sugar
3
tablespoons margarine or butter
1
(8-oz.) container low-fat coffee yogurt
2
egg whites
1
cup all purpose or unbleached flour
1
teaspoon baking powder
1/2
teaspoon cinnamon
1/4
teaspoon salt

Sauce

1/3
cup miniature semisweet chocolate chips
1/3
cup sugar
Dash salt
1/4
cup fat-free half-and-half
  • 1 Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray and lightly flour. In small bowl, dissolve coffee granules in water. Set aside.
  • 2 In large bowl, beat 2/3 cup sugar and margarine until well blended. Add yogurt, egg whites and coffee mixture; mix well. Lightly spoon flour into measuring cup; level off. Add flour and all remaining cake ingredients; mix just until blended. Pour into sprayed and floured pan.
  • 3 Bake at 350°F. for 22 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert cake onto plate; remove pan. If desired, sprinkle with powdered sugar.
  • 4 Meanwhile, in small saucepan over very low heat, melt chocolate chips, stirring constantly. Stir in 1/3 cup sugar and dash of salt. Gradually add half-and-half, stirring constantly. Cook until thickened and hot, stirring constantly. Cool slightly. Serve warm sauce over cake wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    240mg
    240%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    1g
    1%
      Sugars
    33g
    33%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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