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. 6g fat, 28% calories from fat)
Yields
12 Servings