It's espresso time with this cocoa and coffee cake.
1 1/4 cups all-purpose flour
2/3 cup sugar
3 tablespoons unsweetened cocoa
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup 1% low-fat milk
1 teaspoon vanilla extract
1 large egg
Cooking spray
1 1/2 teaspoons water
Estimated Total Time: 50 minutes
Preheat oven to 350º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour
and next 4 ingredients (flour through salt) in a mixing bowl, and cut in margarine
with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2
cup flour mixture for topping, and set aside.
Combine remaining flour mixture, baking powder, and baking soda; add milk, vanilla,
and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch
round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture
and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350º for 30
minutes or until cake springs back when touched lightly in center. Cool on a wire
rack. 8 servings (serving size: 1 wedge)