Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. 6 g fat, 28% calories from fat) Recipe By : Cooking Light, Guilt-Free Desserts From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
