Java Cake with Chocolate Sauce

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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

Directions

  1. 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. 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. 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. 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.

Notes

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Recipe Step Photos

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