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
- 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
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.
: 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.
Healthy Eating Tip: Cocoa has a rich chocolate flavour, yet it is lower in fat than chocolate.
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|Calcium:||6 % / 66 mg|