Recipe: Mocha Snack Cake

MOCHA SNACK CAKE

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

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup fat free skim milk
1 Tbsp. instant coffee granules
1/3 cup butter, softened
3/4 cup sugar
1 egg, beaten
1 tsp. vanilla
Powdered sugar

Preheat oven to 350 degrees F. Lightly spray an 8-inch square baking pan with nonstick cooking spray. Set aside.

Stir together flour, cocoa, baking powder and salt in a small bowl and set aside.

Combine milk and coffee granules in a small bowl; stir to dissolve. Set aside.

Combine butter and sugar in a large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add milk mixture, egg and vanilla; continue beating until well mixed (1-2 minutes). Reduce speed to low. Add flour mixture; beat until well mixed (1-2 minutes). Pour batter into prepared pan.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.

TO SERVE:
Cut cake into squares; sprinkle with powdered sugar.

VARIATIONS:
- Add 1/2 teaspoon ground cinnamon with dry ingredients.
- Dust dessert plates with cocoa powder and powdered sugar for a gourmet touch.

TO MAKE AHEAD:
Freeze individual portions of this cake by wrapping in plastic wrap and place in individual resealable plastic freezer bags for lunches.

Servings: 9
Adapted from source: Land O Lakes