This chocolaty dessert forms two layers as it bakes: a creamy pudding on the bottom and a tender cake on the top.
1 cup all-purpose flour
1 cup sugar, divided
1/4 cup plus 2 Tbsp. unsweetened cocoa, divided
1 1/2 Tbsp. instant coffee granules
2 tsp. baking powder
1/4 tsp. salt
1/2 cup 1 percent low-fat milk
3 Tbsp. vegetable oil
1 tsp. vanilla extract
Vegetable cooking spray
1 cup boiling water
1 cup plus 2 Tbsp. low fat vanilla ice cream
1. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl; stir well. Combine milk, oil, and vanilla in a bowl; add to dry ingredients, and stir well. Spoon batter into an 8-inch square baking pan coated with cooking spray.
2. Combine remaining 1/3 cup sugar and remaining 2 tablespoons cocoa. Sprinkle over batter.
3. Pour 1 cup boiling water over batter. (Do not stir.) Bake at 350° for 30 minutes or until cake springs back when lightly touched in center. Serve warm, topped with ice milk.
Yield: 9 servings (serving size 1 (3 x 3-inch) piece and 2 tablespoons ice milk).
Calories 221, Fat 6.1 grams, Carb 38.2 grams, Sodium 154mg,