1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar, divided
1/4 cup plus 2 tablespoons unsweetened cocoa, divided
1 1/2 tablespoons instant coffee granules
1/2 cup 1% low fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
vegetable cooking spray
1 cup boiling water
2 1/2 cups low fat vanilla ice cream

Directions:
Combine flour, baking powder, salt, 2/3 cup sugar, 1/4 cup cocoa, and coffee granules in a large bowl. Combine milk, oil, and vanilla; add to dry ingredients, stirring well. Spoon batter into an 8-inch square pan coated with cooking spray.

Combine remaining 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour boiling water over batter. (Do not stir.) Bake at 350°F for 30 minutes or until cake springs back when lightly touched in center. Serve warm, topped with ice cream.

Yield: 9 servings.

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