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Espresso Devil’s Food Cake




Source of Recipe


Internet


List of Ingredients




Cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
1/2 cup Dutch process cocoa
1 cup packed dark brown sugar
2 large eggs
1/2 teaspoon baking soda
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup hot water
1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules
1 tablespoon powdered sugar


Recipe



Stir the espresso granules into the same measuring cup you use forthe hot water and you won't have to use more than one bowl.

1. Preheat oven to 350 degrees.

2. Coat an 8-inch square baking pan with cooking spray, and dust thepan with 2 teaspoons flour.

3. Place butter in a large microwave-safe bowl. Cover and microwaveat high 1 minute or until butter melts. Add cocoa, stirring well witha whisk. Add brown sugar, stirring well until mixture pulls away fromsides of bowl. Add eggs, 1 at a time, stirring with a whisk untilsmooth. Stir in baking soda, vanilla, and salt. Lightly spoon 3/4 cupflour into dry measuring cups; level with a knife. Gradually addflour to bowl, stirring just until blended (do not overstir). Combinehot water and espresso. Add to flour mixture, stirring just untilblended.

4. Pour batter into prepared pan. Bake at 350 degrees for 25 minutesor until a wooden pick inserted in center comes out clean. Cool 10minutes on a wire rack. Sprinkle with powdered sugar. Cut intosquares; serve warm or at room temperature.

YIELD: 9 servings(serving size: 1 cake square)