Mocha Snack Cake

Rich and moist, this cake is quick to bake and needs no frosting.

Prep: 10 min - Bake: 25 min

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat free skim milk
1 tablespoon instant coffee granules
1/3 cup LAND O LAKES® Soft Baking Butter with Canola Oil
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
Powdered sugar


Heat oven to 350°F. Combine milk and coffee granules in small
bowl; stir to dissolve. Set aside.

Combine Soft Baking Butter with Canola Oil and sugar in large
mixer bowl. Beat at medium speed, scraping bowl often, until
creamy. Add milk mixture, egg and vanilla; continue beating
until well mixed. Reduce speed to low; add flour, cocoa, baking
powder and salt; beat until well mixed.

Pour batter into greased 8-inch square baking pan. Bake for
25 to 30 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes. Remove from pan.

To serve, cut cake into squares; sprinkle each serving with
powdered sugar.

Makes 9 servings

VARIATION: Add 1/2 teaspoon ground cinnamon with dry ingredients.

TIP: Freeze individual portions of this cake for lunches. Wrap
in plastic food wrap. Place in individual resealable plastic
freezer bags.

TIP: Top cake squares with low-fat whipped topping and fruit.

TIP: Dust dessert plates with cocoa powder and powdered sugar
for a gourmet touch.

Nutritional Info Per 1 Serving: Calories 220, Fat 8 g,
Cholesterol 35 mg, Sodium 220 mg, Carbohydrates 33 g,
Dietary Fiber 1 g, Protein 4 g

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.