GMA Recipe: Low Fat Cappuccino Cake

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Low Fat Cappuccino Cake
By Elaine McMurtrie Vancouver, British Columbia

A finalist in the GMA 2000 Cut the Calories Cook-Off Contest

Ingredients

1 1/3 cup flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup brown sugar

1/2 cup plain yogurt

3/4 cup strong coffee (cold)

1 teaspoon coffee liqueur

1/4 cup oil

Directions

1. Heat oven to 350 degrees.

2. Mix all dry ingredients together in large bowl until well-blended.

3. In separate bowl, whisk yogurt and cold coffee, oil and liqueur together until smooth.

4. Add wet ingredients to dry ingredients and stir until cake batter is well-blended.

5. Pour batter into on 8-inch round pan (wax paper bottom and grease/flour sides) and bake at 350 degrees for 35 minutes or until tester comes out clean.

6. Cool 10 minutes and remove from pan, then remove wax paper from bottom of cake.

Ingredients for the glaze

Ingredients for glaze:

2/3 cup semi-sweet chocolate (melt for glaze)

2 tablespoons coffee liqueur

1/4 cup icing sugar (to dust on top of chocolate)

Directions

1. When cake has totally cooled, melt chocolate in microwave.

2. Add 2 tablespoons of coffee liqueur and mix well until you get a glaze-like consistency.

3. Drizzle melted chocolate in zigzag pattern over top of cake.

4. Once the chocolate has set, sprinkle with icing sugar.

Try all the truly surpurb recipes from the 2000 GMA Cut The Calories Cook-Off Contest

Main Dishes	Desserts
Terrific Low-Fat Lasagna Parmesan Shrimp Peppers Ham Loaf Cornbread Encrusted Tilapia Artichoke Chicken With Capers	Purple Plum and Apple Cake With Cider Glaze Low Fat Cupcakes Low Fat Lemon Chess Pound Cake Mock Brownies Low Fat Cappuccino Cake