Rich Mocha Cake
2 Tbsp coffee
4 eggs
3/4 cup almond milk, unsweetened
1/2 cup plus 2 Tbsp Kahlua, divided
3 Tbsp canola oil
2 tsp. vanilla extract
1-1/2 cup flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 tsp. salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground cinnamon
Icing:
2 squares (1 ounce each) semisweet chocolate, chopped
2 Tbsp sweetened condensed milk
1-2 Tbsp Kahlua
In a small bowl, dissolve coffee granules in
boiling water. In a large mixing bowl, beat the eggs, almond milk, 1/2
cup Kahlua, oil, vanilla and coffee mixture until well blended. Combine
the dry ingredients; gradually beat into egg mixture until blended.
Coat a 10-inch fluted tube pan with cooking spray and sprinkle with
flour; add batter. Bake at 325 for 40-48 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes before
removing from pan to a wire rack. Cool 15 minutes longer; brush with
remaining Kahlua. Cool completely.
In a small microwave-safe bowl, melt chocolate with milk; stir until
smooth. Stir in enough Kahlua to achieve a spreading consistency. Spread
over top of cake.
18 servings
Calories: 216
Fat: 4
Fiber: 1
Protein: 3
Carbohydrate: 39
WW Points Plus: 5