Lite and Easy Chocolate Cake

Name: Lite and Easy Chocolate Cake
Yield: 1 cake
Ingredients: Cake; 2 tbsp (30 mL) instant coffee granules; 1/2 cup (125 mL) boiling water; 2 1/4 cups (560 mL) all-purpose flour; 2 cups (500 mL) sugar; 3/4 cup (180 mL) sifted cocoa powder; 1 1/2 tsp (7 mL) baking powder; 1 1/2 tsp (7 mL) baking soda; 1 tsp (5 mL) salt; 1 cup (250 mL) Milk; 3/4 cup (180 mL) plain yogurt; 2 eggs lightly beaten; 1/4 cup (60 mL) vegetable oil; 2 tsp (10 mL) vanilla extract; Chocolate icing; 1/2 cup (125 mL) sugar; 1/2 cup (125 mL) cocoa powder; 1/2 cup (125 mL) Milk; 1/2 tsp (2 mL) vanilla extract

This recipe is taken from the 2000 Milk Calendar. An easy dessert or lunchbox favourite with a delightful mocha flavour the whole family will enjoy. Serve with frozen yogurt or ice cream and chocolate sauce.

Prep: 20 min
Cooking: 40 min - 45 min

Yields 1 cake

Ingredients

Cake
2 tbsp (30 mL) instant coffee granules
1/2 cup (125 mL) boiling water
2 1/4 cups (560 mL) all-purpose flour
2 cups (500 mL) sugar
3/4 cup (180 mL) sifted cocoa powder
1 1/2 tsp (7 mL) baking powder
1 1/2 tsp (7 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) Milk
3/4 cup (180 mL) plain yogurt
2 eggs lightly beaten
1/4 cup (60 mL) vegetable oil
2 tsp (10 mL) vanilla extract
Chocolate icing
1/2 cup (125 mL) sugar
1/2 cup (125 mL) cocoa powder
1/2 cup (125 mL) Milk
1/2 tsp (2 mL) vanilla extract

CONE QUEST CONTEST

Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.

Preparation

Preheat oven to 350 °F (180 °C).

Dissolve coffee granules in boiling water; let cool. Lightly butter or spray 13 x 9 inch (33 x 23 cm) baking dish with nonstick cooking spray; line bottom with waxed paper.

In large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk milk with yogurt until blended; add to flour mixture along with eggs, oil, vanilla extract and coffee mixture; beat at medium speed for 2 min. Pour into prepared pan.

Bake for 40 to 45 min or until top springs back when lightly touched. Let cool in pan on rack for 20 min. Remove from pan; and cool completely on rack.

Chocolate icing

: In small saucepan, mix sugar with cocoa; whisk in milk until smooth. Over medium heat, bring to a simmer, stirring constantly. Continue stirring and cook for 2 min. Remove from heat; stir in vanilla extract. Let cool for 2 hours (icing thickens upon cooling). Spread over top of cake.