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Ingredients
- 1 cup all-purpose flour
- 1 cup sugar, divided
- 6 Tbsps unsweetened cocoa, divided
- 1 1/4 Tbsps instant coffee granules
- 2 tsps baking powder
- 1/4 tsp salt
- 1/2 cup 2% reduced-fat milk
- 3 Tbsps canola oil
- 1 tsp vanilla
- Cooking spray
- 1 cup boiling water
- 1 cup vanilla light ice cream
Preparation
Step 1
Preheat oven to 350 degrees. Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, 2/3 cup sugar, ¼ cup cocoa, coffee granules, baking powder, and salt in a bowl.
Combine milk, oil and vanilla in a bowl. Add to flour mixture; stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.
Combine remaining 1/3 cup sugar and remaining 2 Tbsp cocoa. Sprinkle over batter.
Pour 1 cup boiling water over batter (do not stir).
Bake at 350 degrees for 30 minutes or until cake springs back when touched lightly in center or until a wooden pick inserted in center comes out clean. Serve warm with ice cream.